IN Great Taste by Yvette Jemison
Andouille & Egg Bake Servings: 6 1 large bunch green onions, plus extra for garnish 1 Tablespoon olive oil 1 pound andouille sausage, cut into bite-size pieces 1 dozen large eggs 1 cup heavy cream 3 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon black pepper 1 pound grated cheddar cheese,
A BRUNCH-STYLE MEAL is a good idea to send off your parade krewe members as it always makes the occasion feel special. Brunch straddles two meals and serves well for hours of parade watching, too. A few quick and simple recipes and you’ll be set to feed a crowd. Try Andouille & Egg Bake, a twist on a classic breakfast casserole that gets a flavor boost from andouille. It’s an upgrade from everyday scrambled eggs and is prepared with little fuss. Lemon Blueberry Scones, from the cookbook Entertain Effortlessly Gift Deliciously, are a great addition to your brunch menu. These lightly sweet scones can be prepped a day ahead and quickly baked to be served warm with your favorite preserves. While the scones are baking, your Citrus Buratta Salad can be prepared in minutes for a beautiful dish with a refreshing flavor combination. Pair these recipes with endless mimosas and your Mardi Gras festivities will be off to a great start! 78
Inside New Orleans
1. Preheat broiler. 2. On a rimmed baking sheet, toss green onions and olive oil to coat. Arrange onions in a single layer on half of a rimmed baking sheet. Arrange andouille in a single layer on the other half of the sheet. Place sheet about 6 inches below broiler, and broil until onions and andouille are charred in spots, about 2 minutes. Set aside, and reduce oven temperature to 350°F. 3. In a large bowl, whisk eggs and heavy cream. Add andouille, onions, garlic, salt, pepper and cheese and whisk to combine. 4. Pour into 9 x 13 baking dish, and bake until eggs are set but still wobbly in the center, 25-35 minutes. Cool 10 minutes; serve topped with sliced green onions and grated cheese.
photo: YVETTE JEMISON
plus extra for serving