French Toast With Cajun Cream Sauce

20 Min.
15 Min.
4
Ingredients
4
slices Texas toast
4 slices Texas toast
1
tablespoon Better Than Bouillon® Reduced Sodium Chicken Base
1 tablespoon Better Than Bouillon® Reduced Sodium Chicken Base
3
large eggs, beaten
3 large eggs, beaten
2
teaspoons The Original “Louisiana” Brand Hot Sauce™
2 teaspoons The Original “Louisiana” Brand Hot Sauce™
1
teaspoon onion powder
1 teaspoon onion powder
2
tablespoons butter
2 tablespoons butter
cup vegetable oil
⅓ cup vegetable oil
Sauce
1
cup Southeastern Mills® Country Gravy, prepared according to package
1 cup Southeastern Mills® Country Gravy, prepared according to package
2
tablespoons butter
2 tablespoons butter
½
cup minced onion
½ cup minced onion
½
cup thinly sliced red bell pepper
½ cup thinly sliced red bell pepper
1
tablespoon freshly chopped parsley
1 tablespoon freshly chopped parsley
1
tablespoon The Original “Louisiana” Brand Hot Sauce™
1 tablespoon The Original “Louisiana” Brand Hot Sauce™
6
ounces chicken and apple sausage, cooked and cut into ¼ inch slices
6 ounces chicken and apple sausage, cooked and cut into ¼ inch slices
½
cup water
½ cup water
Directions
  1. Add the Reduced Sodium Chicken Base, eggs, the Hot Sauce, and onion to a shallow dish, whisk to combine.
  2. Add the butter and oil to a large sauté pan over medium high heat.
  3. Dredge each side of the Texas toast into the egg mixture and carefully add to the hot oil. Cook for 2-3 minutes per side. Remove the toast from the pan to a platter.
  4. Add the butter to a small saucepan over medium heat. Add the onions and bell pepper and cook for 2-3 minutes. Add the Hot Sauce, parsley and sausage to the pan and cook for 2-3 minutes, stirring occasionally.
  5. Add the Country Gravy to the pan and whisk to combine. Slowly whisk in the water.
  6. Serve the gravy over the Texas Toast.
Try this dish with Better Than Bouillon® Premium Roasted Chicken or Vegetarian No Chicken Base.