Lee Lee’s Cajun Eggs Benedict Sunday Brunch Recipe

Lee Lee’s Cajun Eggs Benedict Sunday Brunch Recipe

Ingredients

1 pound andouille sausage, diced in ½ inch cubes

1 dozen fresh eggs (if you can get the ones from the Farmer’s Market, everyone is always impressed by that)

6 English Muffins, toasted and split and buttered

1 pound of butter, salted

1 package of the really good Hollandaise sauce mix (because honestly, you don’t have all day to be making sauces. Just follow the directions on the packet, even that woman from carpool line can figure it out).

2-3 vine ripe tomatoes (have your housekeeper dice these and remove all the seeds while you have a mimosa. Have her make the mimosa too. Heavy on the Prosecco, please, we have another bottle in the liquor refrigerator out in the garage. Use the fancy crystal champagne glasses Maw Maw gave me for Christmas last year because we are not trashy around here).

Send the kids to their rooms to play the Nintendo-Box so they will get out from underfoot. Seriously, I do not need y’all in the kitchen while I am trying to cook! Send your husband back to the living room when he tries to steal one of your English muffins.  Surely there is an LSU football game on or golf or something! I will call you when it’s ready!

Have the housekeeper pour you another mimosa while you find the special French iron skillet you saw on that Paula Deen cooking show last year and just had to have. The one you haven’t used yet.

One more mimosa won’t hurt while you wash the pan out because you have to do everything around here.

Put two sticks of butter in your frying pan. Melt those right up. Keep the heat high and toss all that yummy andouille sausage in there until it browns. If you live somewhere sad that doesn’t have andouille, just use Polish sausage or whatever you can find. 

(Bless your heart).

Once the meat is cooking, prepare to poach the eggs. Your housekeeper should do this because you need to take a break from all this effort. Have a seat at the counter while she poaches the 12 eggs perfectly. You’ve already made the hollandaise sauce (which of course is why you’re so exhausted already you need to put your feet up). The sauce should be waiting while your housekeeper grabs the pretty China plates out of the China Cabinet in the dining room. You’ll have her hand wash these later because we don’t put those in the dishwasher; I don’t care what that lady at Dillard’s says; these are hand wash only. Use the good silver, too. This is Sunday Brunch and we celebrate.

The andouille sausage should be perfectly browned now. Remove from heat and toss the diced tomatoes into the mix. Toss gently so you don’t squish the tomatoes. (It doesn’t matter if your kids don’t like tomatoes because the little bas—angels— aren’t going to eat this anyway and are going to beg for cereal after you put forth all this effort).

Place two buttered English muffins on each plate, scatter the sausage & tomato mixture on top. Have the housekeeper put a poached egg on top or to the side so it looks pretty on each half of the muffins. Pour a lot of hollandaise on top of the entire mixture, then sprinkle Slap Ya Mama seasoning on top, for pretty. Not too much, just enough.

If you have any fresh (not freeze dried, don’t even think about pulling that mess out with me) green onions or scallions chopped up, put a couple of those on top too.

Have another mimosa and share your delicious Cajun Eggs Benedict with someone who deserves a great brunch. This recipe serves between 6-12, depending on how you split up the meat & tomato mixture.  Maybe invite a few ladies from the book club. If you do that, be sure to have more than one extra bottle of Prosecco, too.

Go take a nap because Lord knows in a few hours the house is gonna be a mess and you gotta supervise the kids and take them to school tomorrow.  Have the housekeeper clean up the kitchen while you nap. Sure it’s Sunday and she was planning to go home to her family but she can still get there after brunch. Have her stay longer to watch the kids and keep them quiet because all that cooking gave you a headache.