French Toast With Cajun Cream Sauce

  • Preparation Time
    Prep:
    20 min.
  • Cooking Time
    Cook:
    15 min.
  • Serves
    Serves:
    4

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

Recipe tags: chicken base, moderate difficulty, breakfast, skillet

Ingredients

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

Sauce

Quantity Ingredient
2 Tbsp butter
½ cup minced onion
½ cup thinly sliced red bell pepper
1 Tbsp freshly chopped parsley
1 Tbsp The Original “Louisiana” Brand Hot Sauce™
6 oz chicken and apple sausage, cooked and cut into 1/4-inch slices
1 cup Southeastern Mills® Country Gravy, prepared according to package
½ cup water

Directions

  • 1

    Add the Reduced Sodium Chicken Base, eggs, Hot Sauce, and onion 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

    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.