French Toast with Cajun Cream Sauce
Recipe tags: gravy mix, moderate difficulty, breakfast, stovetop
|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|
|⅓ cup||vegetable oil|
|4||slices Texas toast|
|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|
Add the Reduced Sodium Chicken Base, eggs, the Hot Sauce, and onion powder to a shallow dish, whisk to combine.
Add the butter and oil to a large sauté pan over medium high heat.
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.
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.
Add the Country Gravy to the pan and whisk to combine. Slowly whisk in the water.
Serve the gravy over the Texas Toast.
Try this dish with Better Than Bouillon® Premium Roasted Chicken or Vegetarian No Chicken Base.