Chef/Owner Justin Girouard of The French Press in Lafayette

Cajun Benedict & Acadian Breakfast Sandwich

Cajun Benedict

• 2 Eggs
• 2 Gallons of water
• 2 Cups White Vinegar
• 2 oz. Boudin
• 1 Slice of American Cheese
• 2-2” Slices of French Bread
• Melted Butter for Grilling
• 6 oz. Chicken & Sausage Gumbo
• Fresh Sliced Scallions for Garnish

Method:
1. Combine water and vinegar in a deep pot and bring to a soft simmer. 2. Heat chicken and sausage gumbo and hold hot until ready to assemble the dish. 3. Butter and toast the slices of French bread until nice & golden brown. 4. Shape boudin into a small round patty and grill on the griddle or non-stick pan with a small amount of melted butter until both sides have browned. (about 2-mins.) 5. Place toasted French bread in center if a large bowl and with a spatula, place the browned boudin patty on top. Gently press the slice of American cheese onto the top of the boudin patty and make a “nest” for the poached eggs to sit in. 6. Poach the eggs: Gently crack each egg into the slowly simmering water and vinegar watching to make sure that they don’t stick to the bottom of the pot. Cook to desired doneness. (about 2-1/2 mins. To soft poached.) 7. Remove eggs and place on top of American cheese. Ladle the chicken & sausage gumbo over the top of the eggs and garnish with sliced scallions.

Acadian Breakfast Sandwich

• 2 Eggs
• 2 Slices of Texas Toast
• 2 Slices of Thick cut bacon
• 2 oz. Boudin
• 1 Slice of American Cheese
• 2 Tsp Mayo
• Hot Sauce
• Melted Butter for grilling

Method:
1. Butter and toast one side of the bread on griddle or non-stick pan until golden brown. 2. In a mixing bowl combine the mayonnaise and hot sauce and mix. Hold until ready to assemble. 3. Heat bacon and hold hot until ready to assemble. 4. Shape boudin into a small round patty and griddle or non-stick pan with a small amount of melted butter until both sides have browned. (about 2-mins.) 5. Cook the eggs in a pan –over medium. 6. Place the cheese on the hot eggs and allow it to melt. 7. To assemble: Spread spicy mayo on non toasted side of the Texas Toast. Place boudin patty, bacon and eggs inside sandwich. Close and slice diagonally.