It seemed inappropriate to post anything yesterday. I woke up in a panic because my brother was in Las Vegas, but he texted to let us know he was safe. I can't even begin to describe how devastating and tragic yesterday was. We were looking forward to seeing Paul McCartney, which was on Nick's bucket list, and we did. He was terrific. However, my heart broke with the news about Tom Petty.

This is a longer post than the others, but I felt the need to say something. And so... this would have been a happy Monday post, however, yesterday was anything but a happy Monday.

I got this delicious recipe from Eat Like A Gilmore by Kristi Carlson. I tweaked it to make a thicker sauce and I used my tried and true egg poaching method. Nick had a bite to help taste test it and he ended up eating the whole dish!

INGREDIENTS

2 english muffins
2 andouile sausages
2 Tbsp white vinegar
4 eggs

For the Cajun hollandaise

4 egg yolks
1 Tbsp lemon juice
1/2 cup unsalted butter, melted (1 stick)
¼ tsp cayenne
½ tsp salt
¼ tsp pepper
½ tsp fresh thyme
1 tsp chili poweder
2 tsp paprika

DIRECTIONS

For the egg poaching

Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
Lift it out: Remove the egg with a slotted spoon and serve immediately.

Top the English muffins, with the sausage & egg, then pour a some hollandaise sauce on top.

Preheat oven to 350. When it’s ready, cut the English muffins in half and toast or 7 minutes (or just use your toaster oven).

For the andouille sausage

Slice them lengthwise and fry on medium-low heat until cooked thoroughly.

For the hollandaise sauce

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Cajun Eggs Benedict

DIRECTIONS