Stock Recipe
Fried Bacon. Poached Egg. Andouille Gravy
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Ingredients
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Fried Bacon
Poached Egg
Andouille Gravy
Method
Fried Bacon
- 1
Cook the Bacon
In a large skillet over medium heat, add the bacon slices. Cook until crispy, about 5-7 minutes, turning occasionally. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease.
Poached Egg
- 2
Prepare the Water
In a large saucepan, bring 4 cups of water to a gentle simmer over medium heat. Add 1 tablespoon of white vinegar to the water.
- 3
Poach the Eggs
Crack each egg into a small bowl. Gently slide each egg into the simmering water, one at a time. Poach for about 3-4 minutes for a runny yolk, or longer if desired. Remove the eggs with a slotted spoon and set aside on a paper towel to drain.
Andouille Gravy
- 4
Cook the Sausage
In the same skillet used for the bacon, add the sliced Andouille sausage. Cook over medium heat until browned, about 5 minutes. Remove the sausage and set aside.
- 5
Make the Roux
In the same skillet, melt 4 tablespoons of unsalted butter over medium heat. Stir in 1 cup of all-purpose flour, whisking constantly until the mixture turns a golden brown, about 5-7 minutes.
- 6
- 7
Prepare the Gravy
Slowly whisk in 2 cups of chicken broth, stirring constantly to avoid lumps. Add the cooked Andouille sausage back into the gravy. Season with cayenne pepper, salt, and black pepper to taste. Simmer for 5-10 minutes until thickened.