cajun eggs benedict for two

How To Make cajun eggs benedict for two

• Step 1
  FOR THE HOLLANDAISE: Add egg yolk, lemon juice, salt, paprika, and cayenne to a tall, narrow cup that fits the head of an immersion blender. (Or put ingredients in a regular blender)
• Step 2
  Melt butter until a thermometer registers the butter temperature at at least 200º F.
• Step 3
  Start blending the egg mixture with your immersion blender. Stream hot butter in a little at a time while you run the immersion blender, letting the hot butter cook the eggs and blending until hollandaise is light and fluffy and all butter has been incorporated. (Blend in a few teaspoons of water to loosen it before serving, if it's too thick.)
• Step 4
  TO PUT IT TOGETHER: Slice the sausage in half lengthwise and then slice in half again across the middle. Heat sausage pieces in a pan until edges are starting to brown
• Step 5
  Poach eggs in hot water until whites have cooked completely, about 4 minutes.
• Step 6
  While eggs are poaching, toast the English muffin.
• Step 7
  Finally - put two sausage pieces cut-side down on top of each English muffin half. Top with a poached egg, sprinkle with salt and pepper. Drizzle hollandaise sauce over eggs. Garnish with chopped chives.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!