Join me on this wild ride of champagne 🍾 wishes and crawfish 🦞 dreams… a brunch right out of the fancy part of the bayou!!!! 

Ingredients 

Crawfish cakes

• 3/4 lb. peeled crawfish 
• 1 boiled onion 
• 1 egg 
• 3/4 cp panko breadcrumbs
• 6 parsley leaves 

Cornbread cakes 

• 1-1/2 cups cornmeal 
• Boiling water 
• Salt 
• 2 pats butter

• 4 eggs for poaching 
• 4 egg yolks 
• 1 lb. butter melted and clarified (still hot) 
• 2 tsp vinegar 
• Juice from one orange 

Directions

1. Chop onion and crawfish together until fine. Add in 1 egg and panko breadcrumbs and mix well. Form into cakes and cover with more panko. Place in fridge while preparing the rest. 
2. Make hot water cornbread by heating water to a boil. Add cornmeal and salt to a bowl. Slowly drizzle in hot water until playdough like consistency forms. Add in butter and mix to combine. Wet hands and form into patties and set aside. 
3. Heat oil and fry patties and cakes until browned well. Set aside. 
4. Bring a shallow dish of water to a very light simmer and add in 1 tsp of vinegar. Crack eggs into a smaller dish and gently place them into the simmering water. Let them poach for 3 1/2 minutes then set on paper towels. 
5. Make hollandaise by adding 4 yolks to a blender. Add 1 tsp vinegar, salt and citrus juice. Blend. Slowly add in about 1 tbsp of hot butter to allow eggs to temper. After a bit, slowly drizzle in the rest of the butter with blender on. 
6. Assemble with corn cake, crawfish patty, poached egg and hollandaise. 
7. Serve with champagne!! 🍾