Boudin Omelette Recipe
Three fluffy Eggs stuffed with our Homemade Pork and Green Onion Boudin, and Monterey Jack Cheese, finished with Country Sausage Gravy
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Ingredients
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Omelette
Boudin Filling
Country Sausage Gravy
Method
Omelette Preparation
- 1
Whisk the Eggs
In a medium bowl, crack the three eggs. Add salt and black pepper. Whisk until well combined and frothy.
- 2
Cook the Omelette
In a non-stick skillet, melt 2 tablespoons of butter over medium heat. Pour the whisked eggs into the skillet, swirling to coat the bottom evenly.
- 3
Add Filling
Once the eggs begin to set (about 1-2 minutes), sprinkle 1 cup of Monterey Jack cheese and 1 cup of boudin evenly over one half of the omelette.
- 4
Fold and Finish Cooking
Carefully fold the other half of the omelette over the filling. Cook for another 1-2 minutes until the cheese is melted and the eggs are fully cooked.
Country Sausage Gravy Preparation
- 5
Cook the Sausage
In a medium saucepan, cook 1 cup of country sausage over medium heat until browned and crumbled, about 5-7 minutes.
- 6
Make the Roux
Sprinkle 2 tablespoons of all-purpose flour over the cooked sausage. Stir for 1-2 minutes to create a roux.
- 7
Add Milk
Gradually add 1 cup of milk to the roux, stirring continuously until the mixture thickens, about 3-5 minutes.
- 8
Season the Gravy
Add salt and black pepper to taste, stirring to combine. Cook for an additional minute then remove from heat.
Assembly
- 9
Serve the Omelette
Place the cooked omelette on a plate and generously spoon the country sausage gravy over the top. Serve immediately.