Cajun guest house eggs
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | French bread (5 to -inches across) |
| 4 | Eggs | |
| 4 | slices | Country smoked ham (1/2-inch thick) |
| 4 | tablespoons | Cajun Magic poultry seasoning |
| 4 | tablespoons | Louisiana hot sauce |
| 4 | tablespoons | Butter |
Directions
Melt butter in large frying pan. Using a small drinking glass, carefully cut the center from each slice of French bread and keep the centers. Brown both sides of the "bread rings" in the butter. Carefully place one egg in the center of each ring and cook on both sides. Add the Cajun Magic seasoning to the eggs and cook for 30 seconds on each side. Remove egg and bread from skillet and set aside. Place ham slices in skillet and brown them in pan drippings and seasonings which remain in skillet. Place ham slices on platter and top with egg and bread combinations. Top with Louisiana hot sauce, if you desire. Serve with Luzianne or Old Judge chicory coffee. Note: You can brown the bread centers and use them as toast if you like. Typos By Jim Kirk - captain@... by Pat Pate patpate@... on Sep 11, 1993
Posted to MM-Recipes Digest V4 #280 by Jim Kirk <captain@...> on Oct 24, 1997