Boudin Benedict


Recipe courtesy of Chef Chris Montero for Louisiana Kitchen & Culture




  • 4 slices apple wood smoked bacon, cooked and drained
  • 1 cup all-purpose flour
  • salt and pepper
  • 4 eggs
  • ½ cup whole milk
  • 2 cups panko breadcrumbs
  • 1 pound boudin, casings removed
  • 4 English muffins
  • 1 cup canola oil or clarified butter
  • 8 poached eggs
  • Cayenne Hollandaise Sauce (recipe follows)

Cayenne Hollandaise Sauce 

  • 4 egg yolks, whole
  • 2 teaspoons lemon juice
  • 3 sticks unsalted butter, melted
  • 1 pinch cayenne pepper
  • ½ teaspoon kosher salt


Boudin Benedict

Click image to enlarge




Mince cooked bacon and set aside.

Season flour with salt and pepper.  Whisk eggs and milk together.  Set up a breading station with separate shallow dishes of the seasoned flour, the egg/milk mixture, and the panko breadcrumbs.

Divide the boudin into eight equal pieces of about two ounces each.  Shape into small patties. Bread the patties by dusting each one with the seasoned flour, shaking off the excess, then dipping into the egg wash, and then coating with the panko.  Place the breaded patties on a baking sheet and refrigerate until ready to cook (may be prepared up to two days in advance and may be frozen up to 30 days in advance).

Split and toast English muffins.  Hold in a 200°F oven while boudin patties are cooked.

In a 10- to 12-inch sauté pan, heat oil or clarified butter over medium heat until shimmering.  Carefully place boudin patties in pan and cook until browned on one side, three to four minutes.  Turn patties over and cook an additional three to four minutes, until browned, regulating heat so as not to burn panko.  Patties may also be held in a 200°F oven while eggs are being poached (eggs may be poached four to six hours in advance and held chilled in water, then reheated in simmering water just before serving).

To serve, place one English muffin on a large dinner plate, cut surfaces up.  Place a boudin patty on each muffin half.  Make a small indention on the top of each patty with your thumb and place a poached egg on each boudin patty. Top each egg with two tablespoons of the warm hollandaise sauce and garnish with the minced bacon. Serve with steamed asparagus, haricot vert, or griddled tomato slices.

Cayenne Hollandaise Sauce

Whisk together egg yolks and lemon juice in a heatproof bowl. Place bowl over a saucepan of simmering water, taking care to not have water touch the bottom of the bowl.  Whisk constantly until egg yolks have almost doubled in volume. Slowly drizzle in melted butter, whisking constantly.  Remove from heat and whisk in cayenne and salt. Hold sauce warm over barely simmering water.



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