Mardi Gras Breakfast Recipe

Cook bacon and sausages

Preheat a large skillet over medium heat. Add Uncle Charlie’s bacon slices in a single layer and cook 3–5 minutes per side until crisp; transfer to a paper-towel-lined plate and keep warm. In the same skillet, add the breakfast sausage links and cook over medium heat, turning occasionally, until browned and cooked through (internal temp ~160°F / 71°C), about 8–10 minutes; transfer to the plate with bacon and keep warm.

Crisp the boudin ball

In the same skillet (add a touch of oil if pan is dry), add the precooked boudin ball. Cook over medium heat, turning every 2–3 minutes, until the outside forms a deep golden-brown crust, about 8–10 minutes total. If the boudin ball is large, reduce heat slightly to ensure it heats through without burning. Transfer to the warm plate.

Cook eggs any way

Wipe the skillet lightly or use a clean nonstick pan. For sunnyside/over-easy: heat 1 tsp butter over medium-low, crack eggs into pan, cook until whites are set (2–3 minutes) then flip gently for over-easy and cook 20–30 seconds longer for runny yolks. For scrambled: whisk eggs with a pinch of salt and pepper and 1 tsp milk, cook over medium-low, stirring gently until softly set. For poached: bring 3 inches of water with 1 tsp vinegar to a gentle simmer and poach eggs 3–4 minutes. Season eggs with a pinch of salt and black pepper. Keep eggs warm until serving.

Roast/fry Potatoes Brabant

If potatoes are raw: preheat oven to 425°F (220°C). Toss halved potatoes with 1 tbs neutral oil, 1 tsp unsalted butter, 1/4 tsp salt and 1/4 tsp black pepper. Spread cut-side down on a rimmed baking sheet and roast 20–25 minutes until tender and crisped. Alternatively, pan-fry: heat 1 tbs oil in a skillet over medium-high, place potatoes cut-side down, reduce heat to medium, cover for 8–10 minutes, then uncover and cook until crisp. Keep warm.

Make Weisenberger Grits

In a medium saucepan bring 4 cups water or low-sodium chicken stock to a gentle boil. Add 1 tsp salt. Slowly whisk in 1 cup grits. Reduce heat to low and simmer, stirring frequently to prevent lumps, until thick and tender — about 20–25 minutes for stone-ground grits (follow package if different). If grits thicken too much, stir in up to 1/2 cup extra milk or water. When cooked, stir in 1 tsp unsalted butter and 1 cup whole milk; adjust seasoning with 1/2 tsp black pepper and additional salt to taste. Keep warm on the lowest heat, stirring occasionally.

Sauté spinach

Heat 1 tbs olive oil in a large skillet over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add 4 cups baby spinach in batches, tossing with tongs until just wilted, 2–3 minutes total. Season with 1/4 tsp salt and finish with 1/2 tsp lemon juice if using. Remove from heat and keep warm.

Assemble the Mardi Gras Breakfast: Spoon a generous portion of Weisenberger grits to one side of the plate. Arrange roasted potatoes brabant next to the grits. Place the boudin ball (whole or halved) with the bacon and breakfast sausage alongside. Add sautéed spinach to the plate. Top with the two eggs prepared to order and garnish with chopped parsley. Offer hot sauce or Creole mustard on the side.

Timing note: Start the grits first (they take longest), then roast/fry potatoes. While potatoes cook, prepare bacon and sausages, crisp the boudin ball, and sauté spinach. Finish by cooking eggs to order and plating hot.