Cajun-Style Scrambled Egg Po’boy
This authentic New Orleans recipe is inspired by the latest thriller from best-selling author James Patterson, The Chef.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 tbsp. rendered duck fat
- diced
- 2 extra-large eggs
- 1 tbsp. heavy cream
- 1/4 tsp. kosher salt
- 1 tsp. Cajun seasoning
- preferably from Leidenheimer Baking Company
- 1 tsp. butter
- white and green parts thinly sliced
Instructions
Melt duck fat in a medium frying pan set over medium heat.
When fat is shimmering, add diced onion and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes.
While onion cooks, crack both eggs into a small bowl and beat with a whisk. Add cream, salt, and Cajun seasoning blend, and whisk to combine.
Add the egg mixture to the pan with the onion and lower the heat.
Using a heatproof spatula or wooden spoon, gently stir and fold eggs until large curds form and the eggs are no longer runny. Remove from heat.
Split the baguette down the middle lengthwise and melt the butter in another pan set over medium-high heat.
When butter is melted and bubbling, place baguette facedown in the pan, making sure it's in contact with the butter, and toast until golden brown, about 3 minutes.
Slide toasted baguette onto a plate, fill with eggs and sliced onions, cut into halves, and serve.
You can find Cajun seasoning blends in the spice aisle of any grocery store, or you can make your own by mixing equal parts ground black pepper, garlic powder, onion powder, dried thyme, and/or dried oregano, sweet paprika, and cayenne pepper.
