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.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4
Ingredients
16ozCajun Smoked Sausagesplit lengthwise
4French rolls or hoagie bunssplit
4large eggs
1/2cupmayonnaise
1teaspoonCajun seasoningmore to taste
1teaspoonneutral oil or butterfor the eggs
Optional toppings: shredded lettucesliced 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.