Description
Elevate your brunch game with this bold, Southern-inspired twist on a classic. Eggs Benedict with Spicy Cajun Hollandaise Sauce layers juicy shrimp and perfectly poached eggs over toasted English muffins, all blanketed in a silky, zesty Cajun hollandaise. It’s rich, spicy, and utterly satisfying—perfect for weekend brunches, special occasions, or when you want to impress with minimal fuss. This recipe delivers restaurant-quality results with fresh ingredients and just the right kick of flavor. Ideal for brunch ideas, seafood breakfasts, or spicy egg recipes!
Ingredients
4 large eggs
8 shrimp or 1/2 cup cooked lobster meat
2 English muffins, split and toasted
1/2 cup unsalted butter, melted
3 egg yolks
1 tablespoon lemon juice
1 teaspoon Cajun seasoning
1 tablespoon white vinegar
1 tablespoon chopped chives (optional)
Instructions
1. In a heatproof bowl over a double boiler, whisk egg yolks and lemon juice until thickened.
2. Slowly drizzle in melted butter while whisking constantly until smooth and creamy.
3. Stir in Cajun seasoning and keep warm.
4. In a saucepan of simmering water with vinegar, create a whirlpool and poach each egg for 3–4 minutes. Remove with slotted spoon.
5. In a skillet, sauté shrimp with a bit of oil and Cajun seasoning until pink and cooked through.
6. Toast English muffins until golden.
7. Assemble: top each muffin half with shrimp, poached egg, Cajun hollandaise, and chives.
Notes
Use fresh eggs for neater poaching and firmer whites.
Adjust Cajun seasoning to control heat level—start light and build up!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poached
- Cuisine: Southern American
Nutrition
- Serving Size: 1 topped muffin half
- Calories: 410
- Sugar: 1g
- Sodium: 580mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 290mg
Keywords: eggs benedict, spicy hollandaise, cajun brunch, seafood breakfast, poached eggs