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Cajun Eggs Benny

Preparation Time
20 minutes
Cooking Time
20 minutes
Servings
2-4
Product(s) used
2

Ingredients

Cheddar Biscuits

  • 113 g Grimm’s Medium Cheddar Cheese
  • 2 cups sifted flour 
  • 4 tsp baking powder 
  • 3/4 tsp salt
  • 1 tbsp light brown sugar
  • 1/4 cup butter, frozen & grated 
  • 2 eggs, beaten 
  • 3/4 cup whipping cream 

Egg Wash

  • 1 egg, beaten 
  • 1 tbsp whipping cream 

Cajun Tomato Jam

  • 60 ml bacon fat drippings
  • 4 garlic cloves, minced 
  • 1 small white onion, sliced thin 
  • 89 ml white wine
  • 454 g cherry tomatoes, cut in half
  • 4 tbsp Cajun spice
  • 1/2 tsp salt
  • 30 ml honey 

Benny

  • 1 Grimm’s Andouille Sausage, cooked 
  • 2 eggs, poached soft 
  • 118 ml hollandaise sauce
  • 1 Cheddar Biscuit 
  • 60 ml Cajun Tomato Jam 

Preparation

Cheddar Biscuits

  1. Preheat oven to 425ºF.
  2. To make egg wash whisk together beaten eggs and whipping cream. Set aside. 
  3. For the biscuits, sift the dry ingredients together. Add grated frozen butter and toss lightly to combine.
  4. Beat eggs until light, then mix them with the whipping cream or heavy cream. Add this liquid mix to the dry ingredients, mixing as little as possible. 
  5. Pat the dough until it is about 1/2 inch thick. Cut with a biscuit cutter and place on a greased and floured baking pan. 
  6. Brush the tops lightly with the egg wash. Bake at 425ºF for about 14-18 minutes until lightly golden.

Cajun Tomato Jam

  1. In a heavy bottomed sauce pot, sauté onions and garlic in bacon fat until translucent. Deglaze with white wine and allow to reduce by half. 
  2. Add tomatoes and all other ingredients. Allow to cook until tomatoes are soft and liquid is reduced, about 15 minutes. Allow to cool. 

Cajun Eggs Benny

  1. In a skillet cook Andouille Sausage on medium heat until cooked through.
  2. Prepare hollandaise sauce.
  3. Poach 2 eggs soft.
  4. Place 1 sausage and eggs on a Cheddar Biscuit, top with hollandaise and 2fl oz. Cajun Tomato Jam.
  5. Serve with hash browns.