Cajun French: la bière (la bee-air) – beer
Beer Biscuits had been on our list of things to make and we decided to make it Cajun – Abita Beer and Sweet Potato Biscuits!
Ok, that settled now how to serve the biscuits – with poached eggs. Ok, we need more than just eggs. We decided to jazz it up with fresh lump crabmeat and a lemon dill sauce.
This dish could not only be served for breakfast but also for brunch.
Mais C’est Bon!
Enjoy!!
Lemon Dill Sauce
- 2 tbl lemon juice
- 3 tbl mayonnaise
- ½ tsp dill
Whisk until well blended. Set aside.
Beer Biscuits
- 2 cups Bruce’s sweet potato pancake mix
- ¾ cup Abita Amber Beer
- 1 tbl olive oil
- Pinch of salt
Mix well. Grease 4 metal egg rings. Set on cooking sheet lined with parchment paper. Divide mixture between egg rings. Grease hands will olive oil and mash down dough. Bake at 375 for 30 minutes.
Poached Eggs
- 4 eggs
- Salt
- Cajun Seasoning
In a club aluminum skillet, heat about ¼” water with ¼ tsp vinegar. Place two silicone egg rings in skillet. Break eggs in cup (2 per cup),
pour eggs in egg rings and cook to your preference.
Slice cooked biscuits in half. Place bottom half on plate. When eggs are cooked, remove from skillet, pat dry and place on top of bottom biscuit. Season with salt and Cajun seasoning. Sprinkle lump crabmeat on top of egg. Place top half of biscuit sideways on egg. Using a tablespoon, spoon sauce around plate.
Pour extra sauce in small bowl and place on table for additional sauce.
