Eggs Benedict with Spicy Cajun Hollandaise Sauce

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If you’re a brunch lover with a fiery side, this Eggs Benedict with Spicy Cajun Hollandaise Sauce might just become your new weekend obsession. Imagine perfectly poached eggs perched atop juicy, seasoned shrimp, all resting on a crisp, golden slice of toasted brioche. Then comes the grand finale: a rich, buttery hollandaise sauce infused with Cajun spices, poured generously on top for a smoky, spicy kick that warms your soul.

This recipe brings together coastal comfort and gourmet flair in one indulgent bite. The heat from the Cajun seasoning is balanced by the creaminess of the yolks and butter, while the shrimp offers that sweet brininess that pairs beautifully with the spice. Whether you’re hosting brunch or treating yourself to a solo feast, this dish guarantees restaurant-level satisfaction right from your own kitchen.

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Preparation Phase & Tools to Use

To create a silky Eggs Benedict with Spicy Cajun Hollandaise Sauce, the right tools are essential:

• Blender or Immersion Blender: For whipping up a lump-free, velvety hollandaise sauce in seconds. Heat-safe is best since the butter will be hot.
• Slotted Spoon: Crucial for lifting poached eggs out of the water gently, keeping them intact and beautifully shaped.
• Small Saucepan: Used to melt the butter and warm the hollandaise without scrambling the eggs.
• Poaching Pan or Deep Skillet: Maintains a gentle simmer to poach eggs perfectly without overcooking.
• Whisk: If not using a blender, a good balloon whisk helps emulsify the hollandaise manually.
• Toaster or Skillet: Toast the brioche slices until they’re crisp outside but still tender inside—the ideal base.

Set everything out before you start. Timing matters in this dish, and having your tools within reach helps each component come together smoothly.

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Ingredients for the Eggs Benedict with Spicy Cajun Hollandaise Sauce

• Eggs: The foundation of the dish. Perfectly poached eggs deliver a luxurious yolk that blends into the hollandaise.
• Shrimp: Adds a sweet, savory seafood flavor and complements the spicy sauce.
• Brioche or English Muffin: Acts as the base. Brioche gives richness and softness, while an English muffin provides a chewy, toasty contrast.
• Unsalted Butter: Key for a smooth, creamy hollandaise sauce.
• Egg Yolks: Emulsify with the butter to form the rich hollandaise.
• Lemon Juice: Brightens the sauce and balances the richness.
• Cajun Seasoning: Infuses heat and smokiness into the hollandaise.
• White Vinegar: Helps the eggs hold their shape during poaching.
• Chives (optional): Adds color and a fresh, oniony finish on top.
• Paprika (optional): A light dusting on top offers extra color and a subtle kick.

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How To Make the Eggs Benedict with Spicy Cajun Hollandaise Sauce

Step 1: Prepare the Cajun Hollandaise

Melt 1/2 cup of unsalted butter until hot but not browned. In a blender, combine 3 egg yolks, 1 tablespoon of lemon juice, and a teaspoon of Cajun seasoning. Blend on low while slowly pouring in the hot butter until the sauce thickens. Set aside in a warm place.

Step 2: Poach the Eggs

Fill a deep skillet with water and add 1 tablespoon of white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for 3-4 minutes until whites are set and yolks are still soft. Remove with a slotted spoon.

Step 3: Sauté the Shrimp

Season the shrimp lightly with Cajun seasoning. Sauté in a pan over medium heat with a bit of butter or olive oil until pink and opaque, about 2 minutes per side.

Step 4: Toast the Base

Toast the brioche slices or English muffin halves until golden. They should be crispy enough to support the toppings but still tender.

Step 5: Assemble the Benedict

Place the toasted base on a plate. Top with a layer of shrimp, then a poached egg. Drizzle the spicy Cajun hollandaise generously over the top. Finish with chopped chives and a sprinkle of paprika if desired.

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How to Serve and Store Eggs Benedict with Spicy Cajun Hollandaise Sauce

Serve the Eggs Benedict immediately while the poached eggs are warm, and the hollandaise is silky. This dish is best enjoyed fresh, ideally plated straight from the pan to the table. Add a light arugula salad or roasted potatoes on the side for a complete brunch experience.

Storing leftovers can be tricky since hollandaise doesn’t reheat well. If you must store, keep the components separate:

• Poached eggs: Store in cold water in the fridge for up to 24 hours. Reheat gently in warm (not boiling) water.
• Shrimp: Refrigerate in an airtight container for up to 2 days.
• Hollandaise sauce: Store in a sealed jar for 1 day max. Reheat very gently using a double boiler while stirring continuously.
• Toast: Best remade fresh.

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Frequently Asked Questions

How spicy is the Cajun hollandaise sauce?

The spice level depends on your Cajun seasoning. Start with less and taste as you go. You can always sprinkle a bit more on top.

Can I make this recipe without shrimp?

Absolutely! Try Canadian bacon, smoked salmon, or even sautéed mushrooms for a vegetarian twist.

What’s the best bread to use?

Brioche offers a soft, buttery base that pairs well with spicy flavors, but English muffins are classic and hold up well.

How do I prevent my hollandaise from splitting?

Keep your butter warm (not scorching), and blend slowly. If whisking by hand, use a warm bowl and add butter gradually.

Can I poach eggs ahead of time?

Yes! Store them in ice water in the fridge. To serve, warm them briefly in hot water right before assembling.

What can I serve with this?

Roasted potatoes, a simple side salad, or even fresh fruit work beautifully with this indulgent brunch plate.

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Want More Brunch Ideas with a Bold Twist?

If you love this spicy seafood-style Eggs Benedict, you’ll definitely want to try these other favorites from Life With Olivia:

• Make-Ahead Eggs Benedict Casserole when you need a crowd-pleasing brunch with minimal stress.
• Cottage Cheese Egg Bites for a protein-packed breakfast bite.
• Cheesy Garlic Chicken and Broccoli Pasta if you love comforting meals with creamy, savory sauces.
• Sweet & Spicy Garlic Honey BBQ Chicken Pasta for more of that sweet heat.
• Savory Chicken Wraps with Garlic Cream Sauce when you’re craving something savory and handheld.

Save This Recipe for Later

📌 Save this recipe to your Pinterest brunch board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use shrimp or go with a different topping? Did you turn up the heat or keep it mellow?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other brunch better!

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