Birthday Breakfast: Andouille Gravy

Annual Birthday Breakfast
(his, not mine)

Andouille sausage gravy over poached eggs and cornbread. Not pretty, but oh so good!

Although my birthday is coming up very soon, I actually made my partner’s favorite birthday breakfast ever this weekend. The stars aligned for it to happen: I had made zucchini-jalapeno cornbread the night before, we had an artisanal andouille sausage in the freezer, and we had been on a huge bike ride the day before (and therefore deserved this breakfast).

With toasted cornbread as the base, I soft poached some eggs (in the microwave – love it! so easy – more on that later), placed them on top and then covered the whole mess with some andouille gravy. The “original” recipe includes a layer of homemade pinto beans and some tomato-cilantro salsa as a garnish – but this was very good and more traditional “biscuits and gravy” kind of meal.

Sausage Gravy
1 large onion, minced
2 cloves garlic, minced
1/2 stick butter
1-2 andouille sausages, casing removed, small dice or crumbled
1/3 cup white flour
1 cup whole milk
salt and pepper to taste

Saute the onion and garlic in the butter over medium-high heat for about 7-8 minutes, until soft and starting to brown. Add the crumbled sausage and saute to brown the sausage and render the fat, about 5 minutes. Add in the flour, stirring to combine with the fat and coat the mixture. Turn heat down a bit and let flour cook, it may start sticking to the pan. Slowly pour in the milk, whisking to break up flour clumps. Continue to whisk until mixture thickens and begins to bubble. Turn off heat, add salt and pepper to taste.

For the poached eggs in the microwave – fill a small microwave-safe bowl with 1 cup, or so, of water and a dash of white vinegar. Boil the water in the microwave. Then, carefully crack in an egg. Return the bowl to the microwave for 1-2 minutes depending on your desired level of cookedness of the yolk (1 minute was soft yolk, 2 was hard yolk- for me). Fish egg out with a slotted spoon and let drain before placing on the cornbread.

Layer the ingredients and serve. The photo above shows that it is hard to make this dish look really pretty – but it is so good, it won’t matter. A garnish of chopped green onions or some salsa as I mentioned would probably help the looks, if you are serving it for guests 🙂 Enjoy!

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