Cajun Benedict Supreme

Cajun Benedict Supreme

Cajun Benedict Supreme. Oh Be Still my Heart.

What is this you ask? Or maybe you dont. Lucky you, you get to find out if you keep on reading. This is what happens when I get carried away in the kitchen on Sunday Brunch Day. Which is probably one of the best days of the week in my book.

I'll start from the bottom layers up and finish with the garnish.

On the bottom is a bed of Spinach, placed over that is a generous size piece of buttered garlic bread. A salmon cake lays on top of the bread and is smothered in Crawfish Etouffee. On top of the salmon caked is then placed a poached egg which is then drizzled with Hollandaise Sauce. The garnish is seared pineapple and peach slices.

Sound like a ton of work. I'm sure it would be if you made everything all at once but luckily for me I made salmon cakes earlier this week and have some freshly made Etouffee in the fridge from last night. So for me this was mostly heating things up with the exception of the freshly poached egg and the Hollandaise sauce.

Since I highly recommend making the Etouffe for this ahead of time and the recipe is already on my blog, I've included the link to it in this one to keep this as easy reading as possible. And Please let me know if you try this one at home. I'd love to see your creations and hear your thoughts ad feedback. Thanks for visiting and Happy Cooking!

Cajun Benedict Supreme

Serves: 4 Prep Time: 25 Minutes Cook Time: 20 Minutes

*Times do not include Etouffee.

Ingredients for Everything BUT the Etouffee. Please see that ingredient list here:

- 1 1/2 C Fresh Spinach

-Choice of Bread - 4 slices

-Salmon Filet - Apx 1.5 lbs & preferably Wild Caught

-1 1/2 C Butter or Ghee

-4 egg yolks

-6 eggs whole

-1 1/2 tbl spoons lemon juice

-1 splash of vinegar

-salt cayenne

-Red Onion

-Minced Garlic

-Sweet Peppers - 6 medium sized

-Pineapple Slices - 3 large, cut into quarters

- 1-2 Peaches - sliced

-1 C Gluten Free Flour

-2 Tbl Spoons Coconut Oil

-Himalayan Salt Block - for searing fruit on

- CrawFish Etouffee - 2 - 4 cups or 1 C needed per serving - see recipe here

Cajun Benedict with Crayfish Etouffee on Salmon Cake


1. Prep your plates for placing with the bed of spinach leaves and place in the fridge to keep cool and crisp. Be sure to leave 1/2 C for the salmon cakes.

2. Place prepared Etouffee into an oven safe dish, cover with foil, and place in the oven to warm slowly as you cook. I like to heat mine at 225 degrees F.

3. Finely Chop the red onion, sweet pepper, 1/2 Spinach and place into a large mixing bowl.

4. Add the salmon meat to the mixing bowl with the onion, pepper and spinach. I like to shred the filet into little pieces as I add it into the bowl Being sure there are no bones hidden in the meat.

5. Add minced garlic (to taste, I usually heap a couple of tablespoons but I really love garlic), the gluten free flour and 2 eggs. Mix well and form your salmon cakes.

6. In a large skillet on the stove top, heat to medium and add coconut oil. Place your salmon patties in to cook and top with a lid. Cook for 4 minutes on each side and remove. Place on a plate in a toaster oven or microwave to keep warm until plating.

7. Place a medium size sauce pan on the stove for you poached egg, almost 3/4 of the way full of water and turn to medium high. At the same time place the Himalayan Salt Block onto another stove top heating element and turn to medium high also.

8. Turn up the stove to 325 degrees Fahrenheit with the Etouffee still heating up inside.

9. While these are all heating up it is time to get the Hollandaise Sauce ready and the Garlic Bread.

10. Butter your slices of Bread with Garlic and either some of the minced garlic or garlic powder. I prefer using minced garlic.

11. Place 1 C of butter in a small sauce pan on the stove on low to melt.

12. In a blender place the egg yolks, lemon juice into the blender. If you want to add a pinch of salt or cayenne now is the time. Best on high for about 30 seconds or so. Or until you notice it lighten in color.

13. Slowly add in the melted butter to the mixture in the blending. Blend on low if you have the option. Until all the melted butter has been added in. Place into the serving container and keep warm on the stove.

14. Place the buttered garlic bread into the stove.

15. Pull your plates from the fridge in preparation for plating.

16. Place Fruit slices onto Himalayan salt block. Flip after apx. 2 minutes and remove after another 2 minutes. Place to the side for plating.

17. By now the water for the poached eggs should be ready at a very low boil. Add a small splash of vinegar and stir the water in a circle in one direction until a small, gently moving funnel appears.

18. Gently break the egg, being sure not to break the yolk and carefully pour the egg into the water and continue gently stirring in the same circular motion for apx. 2 minutes. A bit longer for a more well cooked egg.

19. Pull you garlic bread from the oven, the butter should be fully melted and place on the center of the Spinach. Smother with half a ladle of Etouffee.

20. Place a Salmon Patty over the garlic bread and smother with another half a ladle of Etouffee

21. Pull the poached egg from the water and place on top of the salmon patty.

22. Top the poached egg with Hollandaise Sauce, to taste.

23. Add the seared fruit wedge garnishes and enjoy!

Cajun Benedict with Crayfish Etouffee on Salmon Cake

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