Sunday Snippets #SundaySnippets by Connie Vines

It may be the cold weather, or the fact I’m writing an anthology set in New Orleans, Louisiana—or

I’m simply hungry this Sunday morning,  but I’d thought I share a few recipes you might like to sample.

Creole Coffee

"Good and simple. Rich, dark-roast coffee and chicory, molasses, and cream makes for a delicious cup of coffee."

1 cup of hot brewed coffee with chicory.  Stir in 1 tablespoon of molasses and 1 tablespoon of half & half (or more to taste).

Pain Perdu

"Pain Perdu is a special New Orleans-style French Toast. The most tender version is made with wide loaves of French or Italian bread. Its great flavor comes from the orange brandy in the batter."

5 eggs
½ cup sugar
2 Tablespoon of orange liquor  (I substitute traditional orange juice)
12 slices of white bread

In a large bowl, combine eggs, sugar, milk, brandy and orange zest. Beat until thick and foamy. Pour mixture into a shallow pan. Soak bread slices in the mixture for 1 to 2 minutes on each side until they are thoroughly soaked through.

Heat a griddle or frying pan over medium heat. Lightly spray griddle with cooking spray. Cook the bread slices 1 to 2 minutes on each side, until golden brown. Serve hot.

Cajun-Style Eggs Benedict

"Forget the English muffins, Canadian bacon, poaching eggs and harassing Hollandaise sauce. This biscuit, egg, and andouille sausage breakfast topped with a simple Mornay sauce is terrific."

2 Tablespoon butter
2 Tablespoons all-purpose flour
1 c milk
¼ cup Parmesan cheese
1 dash Tabasco Sauce
Salt and Pepper to taste
4 large buttermilk biscuits cut in half
¼ cup vegetable oil
½ lb Andouille Sausage cut in 2-inch slices
8 eggs

Melt the butter in a small saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk the milk into the flour mixture, and cook over low heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. Stir in the Parmesan cheese and hot sauce; season to taste with salt and pepper. Keep warm over low heat.

Meanwhile, warm the biscuits in a toaster oven and keep warm. Heat the vegetable oil in a large skillet over medium heat. Place the andouille pieces into the skillet cut-side-down. Cook until golden brown, then turn over and cook until browned on the skin side; remove and keep warm. Reduce the heat to medium-low. Crack four of the eggs into the hot pan, and cook until the egg whites have firmed about halfway through, about 1 minute. Gently flip the eggs over, and cook 10 to 20 seconds more until the other side has just firmed on the outside. Repeat with the remaining eggs.
To assemble, place two biscuit halves onto each plate, cut-side-up. Divide the andouille sausage among the biscuits, then top each biscuit with an egg. Finally, spoon some of the sauce over each egg and serve.

Please stop by and visited the talented authors featured in our Sunday Snippets Blog Hop.

I’ll be doing the same while I sip by Creole Coffee.

Happy Reading,
Connie

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