Description
This Eggs Benedict with Spicy Cajun Hollandaise Sauce is the ultimate brunch indulgence. Featuring perfectly poached eggs, seasoned shrimp, buttery toasted brioche, and a bold Cajun-infused hollandaise, this recipe brings gourmet flavor with a spicy Southern twist.
Ingredients
2 large eggs
6 medium shrimp, peeled and deveined
2 slices brioche or 1 English muffin, split
1/2 cup unsalted butter
3 large egg yolks
1 tablespoon lemon juice
1 teaspoon Cajun seasoning
1 tablespoon white vinegar
1 tablespoon chopped chives (optional)
1/4 teaspoon paprika (optional)
Instructions
1. Melt 1/2 cup of unsalted butter in a small saucepan until hot but not browned.
2. In a blender, combine 3 egg yolks, 1 tablespoon lemon juice, and 1 teaspoon Cajun seasoning.
3. Blend on low and slowly stream in the hot butter until the sauce thickens. Set aside, warm.
4. Fill a deep skillet with water and 1 tablespoon white vinegar. Bring to a gentle simmer.
5. Crack eggs into small bowls and gently add to water. Poach 3–4 minutes. Remove with a slotted spoon.
6. Season shrimp with Cajun seasoning and sauté in butter or oil until pink, 2 minutes per side.
7. Toast brioche or English muffin until golden and crisp on the edges.
8. To assemble: place toast on plate, top with shrimp, then poached egg.
9. Drizzle Cajun hollandaise over top. Garnish with chopped chives and paprika.
Notes
Use fresh, high-quality eggs for the best poach and hollandaise consistency.
Adjust Cajun spice based on your heat tolerance—some blends are milder than others.
Keep the butter warm, not hot, when making hollandaise to avoid splitting the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching, Sautéing
- Cuisine: American, Cajun
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 1g
- Sodium: 540mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 330mg
Keywords: eggs benedict, cajun brunch, spicy hollandaise