This take on the Breaux Bridge Benedict uses The Best Stop’s signature Smoked Boudin and black truffles to create a gourmet Cajun experience. This recipe was provided by Devin Lewis, a Colorado-based chef originally from Louisiana. This work of art tastes as good as it looks!

Truffle Hollandaise Sauce 

  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 6 tablespoons unsalted butter, melted (3/4 of a  stick)
  • Pinch of cayenne
  • Pinch of salt and pepper
  • Fresh black truffles ( you can use any type of truffles that you would like)
  • 1 tablespoon truffle oil
  • 1/4-1/2 cup of green onions

Place the eggs and lemon juice in a blender/food processor then blend on medium to high speed. Place in a stainless steel bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Start to whisk the eggs and lemon mixture rapidly over the heat, toss in some of the green onion and microplane some of the fresh truffles in it as well. 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.

Breaux Bridge Benedict

Remove from heat, whisk in the truffle oil, cayenne and salt. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving. Place the links of smoked boudin in the over at 375 for 30 min so it gives the casing a little crisp. Toast the French bread in the oven and poach the six eggs. Cut bread into 2 1/2 inches pieces and stand the bread upwards on a plate, Place your smoked boudin patties on each tower of bread. Make a little indention in the boudin then place poached eggs on the middle of patties. Pour warm truffle hollandaise over the top then a little extra on the plate. Top with the rest of the green onions and freshly shaved truffles! You can also use your favorite hollandaise sauce recipe just add truffle oil.

Enjoy!

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