Crawfish, Egg, and Bacon Breakfast Sandwiches
Makes 4 Servings
  • 6 large eggs
  • ½ teaspoon Creole seasoning
  • ¼ teaspoon kosher salt
  • ¼ teaspoon hot sauce
  • 2 tablespoons salted butter
  • 6 ounces cooked crawfish tails, rinsed and drained
  • ¼ cup chopped green onion
  • 2 tablespoons Creole mustard
  • 4 brioche buns, split and toasted
  • 6 slices thick-cut applewood-smoked bacon, cooked and cut in half
  • ½ cup shredded extra-sharp white Cheddar cheese
  1. In a medium bowl, whisk together eggs, Creole seasoning, salt, and hot sauce.
  2. In a large skillet, melt butter over medium heat. Add egg mixture. Cook, stirring constantly, until egg mixture just begins to set, about 3 minutes. Stir in crawfish and green onion; cook, stirring constantly, until egg mixture is cooked but not dry, 2 to 3 minutes. Remove from heat.
  3. Preheat oven to broil.
  4. Spread mustard evenly over cut sides of buns. Place bacon on bottom halves of buns. Spoon egg mixture evenly over bacon. Sprinkle with cheese. Place on a baking sheet.
  5. Broil until cheese is melted, about 30 seconds. Cover with top halves of buns.
Recipe by Louisiana Cookin at