French Toast with Cajun Cream Sauce

Name: Southeastern Mills
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +

Recipe tags: gravy mix, moderate difficulty, breakfast, stovetop

French Toast

1 Tbsp	Better Than Bouillon® Reduced Sodium Chicken Base
3	large eggs, beaten
2 tsp	The Original "Louisiana" Brand Hot Sauce™
1 tsp	onion powder
2 Tbsp	butter
⅓ cup	vegetable oil
4	slices Texas toast

2 Tbsp	butter
½ cup	minced onion
½ cup	thinly sliced red bell pepper
1 Tbsp	The Original "Louisiana" Brand Hot Sauce™
1 Tbsp	freshly chopped parsley
6 oz	chicken and apple sausage, cooked and cut into ¼ inch slices
1 cup	Southeastern Mills^® Country Gravy Mix
½ cup	water

1

Add the Reduced Sodium Chicken Base, eggs, the Hot Sauce, and onion powder to a shallow dish, whisk to combine.
2

Add the butter and oil to a large sauté pan over medium high heat.
3

Dredge each side of the Texas toast into the egg mixture and carefully add to the hot oil. Cook for 2-3 minutes per side. Remove the toast from the pan to a platter.
4

To make cream sauce, add the butter to a small saucepan over medium heat. Add the onions and bell pepper and cook for 2-3 minutes. Add the Hot Sauce, parsley and sausage to the pan and cook for 2-3 minutes, stirring occasionally.
5

Add the Country Gravy to the pan and whisk to combine. Slowly whisk in the water.
6

Serve the gravy over the Texas Toast.

Try this dish with Better Than Bouillon® Premium Roasted Chicken or Vegetarian No Chicken Base.