Cheesy Andouille Breakfast Croissants
 
Makes 6
Ingredients
  • ¼ cup Creole mustard
  • ¼ cup mayonnaise*
  • 2 tablespoons cane syrup
  • 1 teaspoon fresh lemon juice
  • 6 large croissants
  • 1 cup shredded Monterey Jack cheese with peppers
  • 1 pound andouille sausage, chopped and cooked
  • 6 large eggs, poached
  • ½ teaspoon kosher salt
  • ½ teaspoon Cajun seasoning
  • Garnish: chopped green onion
Instructions
  1. Preheat oven to 375°. Line a large baking sheet with parchment paper.
  2. In a small bowl, whisk together mustard, mayonnaise, cane syrup, and lemon juice until smooth.
  3. Using a serrated knife, gently cut ¼ inch from top of each croissant. Remove some bread from inside of croissants, leaving a scant ½-inch border, being careful not to tear croissants. Place on prepared pan.
  4. Bake until top edges begin to brown, about 5 minutes. Divide cheese and half of andouille among croissants, and bake until cheese is melted, about 5 minutes. Fill each croissant with a poached egg. Sprinkle salt and Cajun seasoning onto eggs. Top with remaining andouille. Drizzle with mustard mixture. Garnish with green onion, if desired.
Notes
*We used Blue Plate Mayonnaise.
Recipe by Louisiana Cookin' at https://louisianacookin.com/cheesy-andouille-breakfast-croissants/