Breakfast Po Boy Recipe

In a small bowl combine 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp Creole or whole-grain mustard, 1 tablespoon lemon juice, 1/2 tsp Worcestershire sauce, 1/2 tsp hot sauce, 1/2 tsp smoked paprika, 1/8 tsp cayenne, finely chopped scallion and optional 1 tsp chopped capers.

Whisk thoroughly until smooth. Taste and adjust seasoning with 1/4 tsp kosher salt and 1/8 tsp black pepper. Cover and refrigerate while you prepare the rest so flavors meld (at least 10 minutes).

Slice the andouille sausage into 1/4–1/2-inch rounds or halve links lengthwise (for better surface contact).

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tsp vegetable oil and swirl to coat.

Add sausage to the hot pan in a single layer. Cook 3–5 minutes per side until browned and crisp at the edges. Transfer to a plate and keep warm.

In a bowl, crack 6 large eggs, add 3 tbsp whole milk, 1 tsp salt and 1/2 tsp black pepper. Whisk until fully combined and slightly frothy.

Reduce heat to low–medium, add 1 tbsp butter to the same skillet and let it melt, coating the surface. Pour eggs into the pan.

Stir gently and continuously with a spatula, folding the eggs as they set, to make soft, creamy curds. Remove from heat when eggs are mostly set but still slightly glossy — residual heat will finish them. This should take 2–3 minutes.

Return sausage to the pan briefly to warm together with the eggs for 30 seconds, then remove from heat.

Preheat oven to 375°F (190°C) or use a toaster oven. Slice the baguette or hoagie roll lengthwise, leaving a hinge if you prefer.

Spread 1–2 tablespoons of remoulade on both cut sides of the roll (adjust to taste).

Butter the outer surfaces of the bread with the 2 tbs unsalted butter (spread thinly). Place the bottom half open-faced on a baking sheet.

Layer onto the bottom: lettuce leaves (if using), tomato slices, half of the cooked andouille, then spoon the scrambled eggs evenly over the sausage. Top eggs with remaining sausage slices.

Place the cheese slices over the eggs/sausage. Close the sandwich and place seam-side up on the baking sheet. Toast in the oven 4–6 minutes, or until cheese is melted and bread is lightly toasted (watch closely).

Remove from oven, slice into servings. Serve immediately with extra remoulade on the side.