Y’all, let me tell you about a breakfast recipe that’ll make your taste buds do a happy little dance! As a Southern girl who practically lives in the kitchen, I’ve perfected this mouthwatering Louisiana-style Cajun Breakfast Skillet that’ll have your family begging for seconds.
Picture this: crispy andouille sausage, perfectly seasoned red potatoes, bell peppers, and onions, all topped with perfectly poached eggs and a homemade hollandaise sauce that’s been kicked up with a touch of cayenne. Oh honey, this isn’t your average breakfast – this is heaven on a plate!
Here’s what you’ll need (serves 4):
– 2 andouille sausages, sliced
– 4 red potatoes, diced
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 1 medium onion, diced
– 4 large eggs
– Cajun seasoning (y’all know I love my Tony Chachere’s!)
– Fresh parsley
– Hot sauce (optional, but who are we kidding?)
For the kicked-up hollandaise:
– 3 egg yolks
– 1 tablespoon water
– 1 stick butter, melted
– 1 teaspoon lemon juice
– 1/4 teaspoon cayenne
– Salt to taste
Now, if you’re loving this recipe so far, make sure to follow me on Newsbreak for more daily recipes that’ll make your mouth water! Trust me, sugar, you don’t want to miss what’s coming next! 😉
Let’s get cooking:
1. Start by heating up your cast iron skillet (yes, it has to be cast iron – don’t argue with me on this one!). Brown those andouille slices until they’re crispy on both sides. Remove and set aside.
1. In the same skillet with all that gorgeous sausage flavor, add your diced potatoes. Season them generously with Cajun seasoning and let them get nice and crispy (about 10-12 minutes).
1. Add your trinity (that’s the bell peppers and onions, darling) to the potatoes and cook until everything is tender and slightly caramelized.
1. While that’s happening, let’s make our hollandaise. In a blender (yes, I said blender – we’re making this easy!), combine egg yolks and water. Slowly stream in your melted butter while blending. Add lemon juice, cayenne, and salt. Keep warm.
1. Poach your eggs in simmering water until the whites are set but the yolks are still runny (about 3 minutes).
1. Now for the assembly: Put your potato mixture on the plate, top with andouille, add your poached egg, and drizzle with that spicy hollandaise. Garnish with parsley and add hot sauce if you’re feeling frisky!
Y’all, this breakfast is so good it’ll make you wanna slap your mama (but please don’t actually do that – we respect our mamas in the South! 😂)
Drop a comment below and let me know how this recipe turned out for you! Did you add your own twist? Make it spicier? I want to hear all about it! And don’t forget to follow me on Newsbreak for more recipes that’ll make your kitchen the most popular spot in the house. From quick weeknight dinners to Sunday brunches that’ll impress the church crowd, I’ve got you covered!
Until next time, keep cooking with love (and a little sass)! 💋
