Tag: breakfast

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Eggs Beanedict

Cajun French:  le piment fort (lu pee-mon for) – pepper (hot)

 

Lettuce Patty Egg Sauce ChivesWhat do you do with left over beans and rice?  Bean Patties.

What do you do with left over bean patties?  Eggs Beanedict.

If you are like us, there always seems to be beans and rice left even after eating leftovers.  Trying to come up with a way to use the beans and rice in a creative manner, we decided on bean patties.  They had a great flavor and we served them with grilled salmon.  Ok, now we had two bean patties leftover.  Thinking breakfast we decided to top them with fried eggs and one thing led to another.  Eggs Beanedict was born and enjoyed.

Mais C’est Bon!

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Joe Momma’s Breakfast Eatery, Eagle, Idaho

Cajun French:  la famille (la fa-mee’l) – family

 

EntranceTypical of family gatherings, there is usually too much food and the wedding festivities were no disappointment.  After a week of one meal after the other, we laid off for a day and then just had to push the envelope.  Breakfast is our favorite meal to eat out — we enjoy sitting with a cup of coffee and discussing the goings on and our plans for the next few days. Continue reading “Joe Momma’s Breakfast Eatery, Eagle, Idaho”

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Crawfish Boil Breakfast

Cajun French:  déjeuner (dā-ju-nā) – breakfast

 

PlatedThe smell of boiling crawfish permeates the air during Spring in south Louisiana.  It is rare that we eat all the crawfish we boil.  I think we intentionally boil more than needed so we have leftovers for use later.  So it was Friday, we ended up with a few crawfish tails left.  The tails along with an ear of corn and three potato halves would make a great omelet filling.

Mais C’est Bon!

Enjoy!! Continue reading “Crawfish Boil Breakfast”

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Shrimp and Beet Greens Wraps

Cajun French: la bétrave (la bāt-rav) – beet

 

The beet greens from the Red Stick Farmers Market were beautiful, almost too pretty to cook. Not a chance. This is one of our dishes that evolved and then un-evolved. It was breakfast time and we were cooking eggs, beet greens and shrimp wraps – sounds good and it was. Only problem, we forgot the eggs. Hunger pains took over with the shrimp mixture smelling so good, we totally forgot we were planning to add scrambled eggs. No problem, the wrap was fantastic without eggs. This is a great any meal dish and quite easy.

Mais C’est Bon!

Enjoy!! Continue reading “Shrimp and Beet Greens Wraps”

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Crab Omelet

Cajun French: l’omlette d’oeuf (l’om-let d’uf) – egg omelet

 

There is nothing like fresh crabmeat from a farmers market. We are lucky to have a weekly vendor, Outlaw Katfish Kompany, selling fresh crabs, crabmeat, and wild caught catfish. The taste is beyond description except to say all of these products melt in your mouth and have a sweetness to the taste. This past Saturday we purchase a pound of fresh claw crabmeat. Not wanting to freeze it, we have been using the crab in various ways. This morning was crab and eggs and this simple dish was breakfast stepped up a notch.

Mais C’est Bon!

Enjoy!! Continue reading “Crab Omelet”

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Carrot Top Green Eggs

Cajun French: la carotte (la kar-ot) – carrot

 

Being Cajun we try to use all parts of vegetables. Our fresh carrots from the Red Stick Farmers Market came with a large top bouquet. What do you do with Carrot Tops? After some research, we decided to try carrot tops and eggs. Only using about ¼ of the bunch, we still have lots to be creative with. We used only the leaves not the bottom stem.  When the tops are cut they smell like parsley. The cooked carrot tops had a firm texture and added lots of flavor to the eggs. We served our eggs and carrot tops with Papa Tom’s Grits and toast.

Mais C’est Bon!

Enjoy!! Continue reading “Carrot Top Green Eggs”

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Seventh Day of Christmas – 7 fleur de lis

Cajun French: le pain perdu (lu pain pair-dū) – French toast

 

Fleur de Lis means flower of the lily and is a stylized design of the lily, present in threefold petals. The Acadian flag has three Fleur de Lis on a blue field which represents the French origin of the Acadians.

Traditionally, the Fleur de Lis has been used to represent French royalty and is strongly associated with St. Louis IX, King of France, and Patron of the City of New Orleans. The Fleur de Lis is a state symbol of Louisiana and is associated with many cities having French heritage including New Orleans, Lafayette, and Natchitoches.

Pain Perdu, French Toast or Lost Bread, is a favorite of Cajun children and adults as well. It is called Lost Bread since the bread used is stale and good only for bread pudding, bread crumbs or Pain Perdu. We have been known to purchase a loaf of French Bread and let it get stale so we can make Pain Perdu. Any bread may be used yet French Bread makes the best Pain Perdu.

Mais C’est Bon!

Enjoy!! Continue reading “Seventh Day of Christmas – 7 fleur de lis”

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Sweet Potato Pumpkin Pancakes

Cajun French:  le miel (lu mee-el) – honey

 

Wanting to use our leftover pumpkin for something different, pancakes seemed worth a try. Not just ordinary pancakes yet ones made with Bruce’s Sweet Potato Pancake Mix and coconut milk. Okay we went over the top with these cakes. The cakes eaten with just a touch of honey are very rich with a custard texture.  Just remember we warned you about their richness!

Mais C’est Bon!

Enjoy!! Continue reading “Sweet Potato Pumpkin Pancakes”

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