A Bayou State twist on a brunch classic, this Crawfish Eggs Benedict layers buttery Green Onion-and-Cheddar Biscuits with crispy bacon, plump crawfish, perfectly poached eggs, and a rich, zesty hollandaise for an indulgent, flavor-packed bite.
Crawfish Eggs Benedict
Ingredients
- 6 slices thick-cut bacon
- 1 medium jalapeño, seeded and chopped
- 1 clove garlic, minced
- 1 (16-ounce) package frozen crawfish tails, thawed and undrained
- Green Onion-and-Cheddar Biscuits (recipe follows)
- 6 large poached eggs
- Spicy Hollandaise Sauce (recipe follows)
- Garnish: chopped green onion
Green Onion-and-Cheddar Biscuits
- 3 cups self-rising flour*, plus more for dusting
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 6 tablespoons cold unsalted butter
- 1 cup shredded extra-sharp white Cheddar cheese
- ¼ cup sliced green onion
- 1¼ cups cold whole buttermilk
- 1 large egg, lightly beaten
- Flaked sea salt
Spicy Hollandaise Sauce
- ¾ cup cold unsalted butter, cubed
- 3 large egg yolks
- 2 tablespoons fresh lemon juice
- 2 teaspoons Creole mustard
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon cayenne pepper
Instructions
- In a large skillet, cook bacon over medium-low heat, turning occasionally, until crispy, about10 minutes. Remove bacon, and let drain on paper towels, reserving1 tablespoon drippings in skillet. Cut slices in half.
- In same skillet, heat reserved 1 tablespoon drippings over medium-high heat. Add jalapeño and garlic, and cook, stirring occasionally, until tender, about 5 minutes. Stir in crawfish, and cook until heated through.
- Cut Green Onion-and-Cheddar Biscuits in half horizontally; top with bacon, poached egg, Spicy Hollandaise Sauce, and crawfish mixture. Garnish with green onion, if desired.
Green Onion-and-Cheddar Biscuits
- Preheat oven to 425°. Line a baking sheet with parchment paper.
- In a large bowl, stir together flour, kosher salt, and baking soda. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in cheese and green onion. Stir in cold buttermilk until a shaggy dough forms.
- Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into fourths. Stack fourths on top of each other, and pat into a rectangle. Repeat procedure 3 more times. Pat or roll dough to 1-inch thickness. Using a 3-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps as necessary. Place 2 inches apart on prepared pan. Freeze until cold, about 10 minutes. Brush with egg; sprinkle with sea salt.
- Bake until golden brown, about 17 minutes.
Spicy Hollandaise Sauce
- In a small saucepan, melt cold butter over medium heat until foamy. Transfer to a glass measuring cup with a spout; keep warm.
- In the container of a blender, pulse egg yolks, lemon juice, mustard, salt, and cayenne until well combined. With blender running, add melted butter in a slow, steady stream, processing until a creamy sauce begins to form. (If mixture is thick, add 1 tablespoon hot water to thin if necessary.) Serve immediately.
Notes
*We used White Lily Self-Rising Flour.
