A ton of cream, some cheese curds, and andouille sausage: this is how you bake your eggs in New Orleans.
Photo by Farideh Sadeghin
Prep: 5 minutes
Total: 15 minutes
1 cup heavy cream
4 large eggs
kosher salt and freshly ground black pepper, to taste
1 cup cheese curds (or 2/3 cup favorite melting cheese)
1 link andouille sausage, thinly sliced
buttered French bread, to serve
1. In an 8-inch nonstick skillet, add the cream and cracked eggs. Season with salt and pepper. Mix gently with your fingers, taking care not to break the yolks. Add the cheese curds and sausage to the cream parts and top the eggs with 2 dashes of Tabasco.
2. Heat the pan on medium until it reaches a low summer. Reduce the heat to low and cover for 5 minutes. The egg whites should be set and the yolks should be runny. Serve with buttered French bread.