Boudin Cake with Wispy Scrambled Eggs, Andouille, and Blender Hollandaise
 
Makes 6 Servings
Ingredients
  • 3 tablespoons vegetable oil, divided
  • 1 cup diced yellow onion
  • 2 red bell peppers, chopped
  • 1 green bell pepper, chopped
  • ½ cup diced celery
  • 1 jalapeño, seeded and diced
  • 3 cloves garlic, minced
  • 1 pound boudin, casings removed, crumbled
  • ¼ cup chopped fresh parsley
  • ¼ cup sliced green onion
  • 6 large eggs, divided
  • 1¼ teaspoons kosher salt, divided
  • 1 teaspoon Creole seasoning*
  • 2 tablespoons water
  • 2 tablespoons unsalted butter
  • ½ pound andouille sausage, cut in pieces diagonally
  • Blender Hollandaise (recipe follows)
  • Garnish: fresh chives
Blender Hollandaise
  • 6 egg yolks
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons hot sauce
  • 1 teaspoon Creole mustard
  • ½ teaspoon Creole seasoning
  • 1 cup unsalted butter
Instructions
  1. Preheat oven to 400°.
  2. In a 9-inch skillet, heat 1 tablespoon oil over medium heat. Add yellow onion, bell peppers, celery, jalapeño, and garlic. Cook, stirring occasionally, until softened, 7 to 10 minutes. Transfer to a large bowl, and let cool slightly. Wipe skillet clean.
  3. Add boudin, parsley, green onion, 1 egg, 1 teaspoon salt, and Creole seasoning to the onion mixture, stirring until well combined.
  4. Brush skillet with remaining 2 tablespoons oil. Press boudin mixture into a 1-inch layer in bottom of skillet.
  5. Bake until golden brown and crispy, 20 to 25 minutes. Increase oven temperature to broil. Broil until browned on top, 7 to 10 minutes. Let stand for 15 minutes before slicing.
  6. In another large bowl, whisk together 2 tablespoons water, remaining 5 eggs, and remaining ¼ teaspoon salt. In a large nonstick skillet, melt butter over medium-low heat. Add egg mixture. Cook, stirring occasionally, until set but still creamy, 5 to 7 minutes.
  7. Heat another skillet over medium heat. Add andouille, and cook, stirring occasionally, until browned and crispy, 7 to 10 minutes.
  8. Serve sliced boudin cake with eggs, andouille and Blender Hollandaise. Garnish with chives, if desired.
Blender Hollandaise
  1. In the container of a blender, combine egg yolks, lemon juice, hot sauce, mustard, and Creole seasoning.
  2. In a small pot, melt butter over medium heat, 1 to 2 minutes.
  3. With blender running, add melted butter in a slow, steady stream until smooth and thickened. Use immediately.
Notes
*We used Tony Chachere’s Original Creole Seasoning.
Recipe by Louisiana Cookin' at https://louisianacookin.com/boudin-cake-with-wispy-scrambled-eggs-andouille-and-blender-hollandaise/