GOBF Cajun Eggs Benny | Grimm's Fine Foods
 

GOBF Cajun Eggs Benny

Grimm's Recipe, Sausage, Cajun, Eggs Benny

Created by the team at the Train Station Pub in Kelowna BC, this version of eggs benedict was the menu feature for the 2017 Great Okanagan Beer Festival Hair of The Dog Brunch. 
The Cheddar Biscuit and Cajun Tomato Jam pair perfectly with the mild Southern spice of our Andouille Sausage while the hollandaise and poached egg provide that classic benny flavour we know and love. 

Pair it with the Whiskey BBQ Grimm's Caesar and you'll have no reason to leave your house for brunch again. 

Did you know? All of our Fresh Sausages are made with 100% Verified Canadian Pork™ raised without the use of antibiotics.

 

Preparation time: 
20
Cooking time: 
20
Servings: 
2-4
Ingredients: 

Cheddar Biscuits
 
2 cups sifted flour 
4 tsp baking powder 
3/4 tsp salt
1 tbsp light brown sugar
1/4 cup butter, frozen & grated 
4 oz Grimm's Cheddar Cheese
2 eggs, beaten 
3/4 cup whipping cream 

Egg Wash: 
1 egg, beaten 
1 tbsp whipping cream 

Cajun Tomato Jam
2 floz. bacon fat drippings
4 cloves of garlic, minced 
1 small white onion, sliced thin 
3 oz white wine
1 lb cherry tomatoes cut in half
4 tbsp Cajun spice
1/2 tsp salt
1 floz. honey 

Per Benny: 
 

2 eggs, poached soft 
1 Grimm's Andouille Sausage, cooked 
4 floz. hollandaise sauce
1 Cheddar Biscuit 
2 floz. Cajun Tomato Jam 

 

Preparation: 

Cheddar Biscuits 

  1. Preheat oven to 425º F
  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" 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 425º F 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 2floz. Cajun Tomato Jam
  5. Serve with hash browns

    Enjoy!

 

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GOBF Cajun Eggs Benny

Grimm's Recipe, Sausage, Cajun, Eggs Benny
Preparation time:
20
Cooking time:
20
Servings:
2-4
Product(s) used:
Old Cheddar, Andouille Sausage
Description:

Created by the team at the Train Station Pub in Kelowna BC, this version of eggs benedict was the menu feature for the 2017 Great Okanagan Beer Festival Hair of The Dog Brunch. 
The Cheddar Biscuit and Cajun Tomato Jam pair perfectly with the mild Southern spice of our Andouille Sausage while the hollandaise and poached egg provide that classic benny flavour we know and love. 

Pair it with the Whiskey BBQ Grimm's Caesar and you'll have no reason to leave your house for brunch again. 

Did you know? All of our Fresh Sausages are made with 100% Verified Canadian Pork™ raised without the use of antibiotics.

 

Preparation:

Cheddar Biscuits 

  1. Preheat oven to 425º F
  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" 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 425º F 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 2floz. Cajun Tomato Jam
  5. Serve with hash browns

    Enjoy!