Alligator Benedict w/ Herb Biscuits

Jennifer Weinstein


This recipe includes a few of my favorite things mixed together. Growing up my father would make us Eggs Benedict and being from New Orleans I love having Creole tomatoes and alligator sausage. The green onion biscuits bring a great added flavor to sausage, and then topped off with a traditional Hollandaise sauce. I made this for brunch for family and friends, who loved it! If you do not have time to make the biscuits, I haven’t tried it, but you could probably substitute with pre-made biscuits and add the herbs yourself. Also, if you cannot find Alligator meat, you can surely use a full flavored sausage of your choice.


★★★★★ 1 vote

1 Hr
35 Min



  • 2 c
    unbleached all- purpose flour- more as needed
  • 2 tsp
    baking powder
  • 3/4 tsp
  • 1/2 tsp
    baking soda
  • 2 Tbsp
    chopped green onions( about 2 green onions)
  • 2 Tbsp
    chopped parsley
  • 3 Tbsp
    vegetable shortening, chilled and cut into small chunks
  • 2 Tbsp
    butter, chilled and cut into small chunks
  • 3/4 c
    plus 2tbs. buttermilk
  • 1 lb
    alligator sausage
  • 1-8
    poaches eggs
  • 1
    recipe for hollaindaise sauce(see below)
  • 1
    creole tomato

How to Make Alligator Benedict w/ Herb Biscuits


  1. Preheat oven to 450°F, Position rack in center of oven. Lightly flour a small cutting board and set aside (this is to transfer biscuits to refrigerator) Line a baking sheet with parchment paper and set aside.
    Combine flour, baking powder, salt, baking soda into a large bowl. Sifting or mixing well with whisk. Add fresh herbs, green onion and parsley; mixing well. Add shortening and butter and combine with a pastry blender, just until a coarse meal forms. Make a well in center and pour in buttermilk. With your fingers blend dough just until combined. Turn out onto floured cutting board folding back over itself a few times (about 6 times) until smooth. Pat it out about ½ inch thick, cover with plastic wrap and refrigerate for 20 minutes.
    Take out cutting board with dough from refrigerator. Cut the dough with a biscuit cutter to desired size. Pat down remaining dough and continue cutting out until all dough is used. Arrange biscuits ½ inch apart on prepared baking sheet. For browner crust, brush tops with melted butter.
    Bake biscuits, rotating the baking sheet halfway through to ensure even cooking. Bake until raised and golden brown 9-12 minutes.

    Alligator Sausage
    • Cajun Smoked Alligator Sausage
    Remove casing from sausage and combine in a food processor, blend until meat resembles ground meat and can be made into 2 inch patties. Makes about 10-12. Cook over medium heat, covered, around 5 minutes on each side. Remove and let drain on paper towels.

    Creole Tomatoes
    • 1 Creole Tomato, sliced

    Poached Eggs
    Fill a deep, wide pot, with 6 cups of water. Add 1 Tbs. of vinegar and 1 Tsp. of salt. Bring to a simmer. Crack each egg into a shallow coffee cup. Slip eggs into the water and simmer gently for 3-4 minutes. Use a slotted spoon to retrieve eggs. Drain on paper towels, and then transfer to biscuit.

    Hollandaise Sauce
    • 3 egg yolks
    • 1 ½ Tbs. lemon juice
    • ¼ tsp. salt
    • Dash of paprika
    • Dash of cayenne
    • ½ cup of butter, melted
    Place all ingredients in a blender and process on low speed until thick. Transfer to heat proof jar, cover the jar, and refrigerate. Before serving, place the jar in a small saucepan with ½ cup of water and heat over low heat until desired consistency is obtained. Makes ¾ cup.

    Plating- Slice biscuits in half, add tomato to bottom half then sausage, and then the poached egg. Lay top of biscuit on side and top off with hot Hollandaise sauce. Garnish with herbs. Serve fruit on the side.

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