Pepper Sauce 
Original Creole Seasoning 
Supreme Creole Crab Boil 
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Get RecipeThis is not your grandmother’s Eggs Benedict; this Crawfish Eggs Benedict by @capt.cooking is full of creamy, cheesy, Creole flavors.
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Kitchen Tip : Crawfish Eggs Benedict
Ingredients
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4 Eggs
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2 English Muffins, Halved
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2 Cups Shredded Cheese, Your Choice
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2 Avocados, Sliced
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10-20 Precooked Crawfish Tails, Peeled
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1 Cup Mayo
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2 Tablespoons White Vinegar
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5 Cups Water, to Boil
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Green Onions, Chopped to Garnish
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1/2 Cup Tony’s Pepper Sauce (Optional)
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Tony’s Original Creole Seasoning, to Taste
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Tony’s Supreme Crab Boil, to Taste
- Clear
Directions
Poaching the Eggs:
- Add water to a pot and let it come to a boil.
- Season the water with Tony’s Supreme Crab Boil, to taste, then add the vinegar and combine. (Vinegar helps the egg whites set.)
- Crack an egg into a large spoon and then gently lower the spoon into the water. Once the egg whites begin to set, gently drop the egg into the boiling water.
- Cook the egg for 3-5 minutes, depending on how runny you prefer the yolk, and then remove the egg and set it aside.
Making the Seasoned Mayo:
- In a bowl, combine the mayo and Tony’s Pepper Sauce. Instead of the Pepper Sauce, you can use Tony’s Original Creole Seasoning, to taste.
- (Optional: Once combined, pour the sauce into a plastic bag & slightly cut one edge of the bag. This is for presentation purposes.)
Making the Eggs Benedict:
- Add a 1/2 cup of shredded cheese onto each English muffin half, then toast the muffins until the cheese is melted.
- Layer each muffin with the sliced avocados, drizzle some of the seasoned mayo over each muffin, then sprinkle on more Tony’s seasoning, to taste.
- Gently add an egg onto each muffin, then drizzle over more of the seasoned mayo.
- Portion out the crawfish tails, then add them onto each egg.
- Garnish with green onions and more Tony’s seasoning. Enjoy!
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from our Cajun Country Cookbook
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