Spicy Cajun Breakfast Po' Boy
A morning twist on the Louisiana classic. Sear the sausage hard for some char, fry up the eggs, smear "Cajun mayo" on a French roll, and stack it tall. Yeah, this is breakfast.
Servings 4
Ingredients
- 16 oz Cajun Smoked Sausage split lengthwise
- 4 French rolls or hoagie buns split
- 4 large eggs
- 1/2 cup mayonnaise
- 1 teaspoon Cajun seasoning more to taste
- 1 teaspoon neutral oil or butter for the eggs
- Optional toppings: shredded lettuce sliced tomato, pickles, hot sauce
Instructions
- Mix the Cajun mayo. Stir the mayonnaise and Cajun seasoning in a small bowl. Taste and add more seasoning if you want it bolder.
- Sear the sausage. Heat a skillet over medium-high. Lay the split sausage cut-side down and cook 3–4 minutes, until charred. Flip and cook 2–3 minutes more.
- Fry the eggs. In a separate skillet, melt a little butter or oil and fry the eggs to your liking — sunny-side up or over-medium both work.
- Toast the rolls. Run the rolls under the broiler 1–2 minutes, or toast cut-side down in a dry skillet.
- Build the po' boy. Spread Cajun mayo generously on both sides of each roll. Add the seared sausage, top with a fried egg, and pile on any extras you want. Serve with hot sauce nearby.