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Eggs French Quarter

Eggs French Quarter

Eggs French Quarter

Submitted by: Norita Solt

Ingredients
Quantity
English muffins, split, toasted
2
eggs, poached
4
Cajun seasoning
1/4 teaspoons
green onion curls
4
lean ground pork
1/2 pounds
Cajun seasoning
2 teaspoons
onion powder
2 teaspoons
garlic powder
2 teaspoons
dried thyme
1/4 teaspoons
seasoned salt
1/4 teaspoons
eggs
1
butter, melted
2 tablespoons
pimento peppers, diced, undrained
2 ounces
light mayonnaise (not Miracle Whip or salad dressing)
1/3 cups
green onions, thinly sliced
2 tablespoons

Directions

Lay a muffin half on each serving plate and top with a sausage patty. Place a poached egg (bottom up) on sausage and spoon Creole sauce over top. Dust plate with Cajun seasoning and garnish with green onion curl.

Spicy Cajun sausage
½ lb. lean ground pork
2 teaspoons Cajun seasoning (any brand)
2 teaspoons onion powder
2 teaspoons garlic powder
¼ teaspoon dried thyme
¼ teaspoon seasoned salt
1 egg

Combine all ingredients in a small bowl, blending well. Spray a medium (10") skillet with non-stick cooking spray. Form mixture into four, thin patties and cook over medium heat, turning, until browned on both sides and cooked through (about 5-6 minutes). Remove from skillet and keep warm.

Creamy Creole Sauce
2 tablespoons butter, melted
2 oz jar diced pimento peppers, undrained
1/3 cup light mayonnaise (not Miracle Whip or salad dressing)
2 tablespoons thinly sliced green onion

Combine all ingredients in a small microwave-safe cup or bowl, mixing well. Heat in microwave on high for one minute. Stir well.

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