River Camp Breakfast Bowl Recipe
pork sausage, over easy eggs, crawfish bechamel, sweet potato, biscuit with jam
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare Sweet Potato
Peel and dice the sweet potato into small cubes. Boil or steam until tender, about 10-15 minutes. Drain and set aside.
- 2
Cook Pork Sausage
In a skillet over medium heat, cook the pork sausage until browned and cooked through. Remove from heat and slice into bite-sized pieces.
- 3
Make Crawfish Bechamel
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the milk, stirring continuously until thickened. Add crawfish tails, Cajun seasoning, salt, and pepper. Cook for an additional 2-3 minutes until heated through.
- 4
Cook Eggs
In a non-stick skillet, cook the eggs over medium-low heat until the whites are set but the yolks are still runny, about 3-4 minutes.
- 5
Assembly
In a bowl, layer the sweet potato, sliced sausage, and crawfish bechamel. Top with the over-easy eggs and serve with biscuits and jam on the side.
