Andouille And Eggs Stir Fry

4 from 1 ratings

I love a country breakfast on the weekend or a lazy weekday and this andouille sausage and eggs stir fry brings back memories of my french grandfather. On Sunday mornings he would fry together what ever was left in the refrigerator and a pan of potatoes! The house smelled so good we all went running to the kitchen. Miss those amazing mornings but I hold on tight to the memories! I had the best grandparents and they brought so much love to our family and it started every morning in the kitchen! For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.

Servings

servings

Ingredients

1 teaspoon olive oil or coconut oil
2 large eggs
1 red bell pepper, thinly sliced
1/2 teaspoon salt
1 medium-size yellow onion, halved and thinly sliced
1 garlic clove, minced
1 tablespoon arrowroot flour
1/2 cup chicken broth
3/4 pound andouille sausage

Directions

Directions
Cut the sausage into 1/2-inch slices. (on a slant) Heat large sauté pan or wok with oil at medium-high heat for 1 minute. Add sausage and sauté for 5 minutes. Add the bell pepper, onion, and garlic to pan, and sauté for 3 to 4 minutes or until tender. In a small bowl, combine chicken broth and arrowroot flour. Whisk until arrowroot flour is dissolved. Pour into pan and let simmer until reduced by more than half. Add the eggs to the top of the pan and let cook then stir around to incorporate with the entire stir fry.