Egg Jambalaya
If you’ve got leftover rice and a few eggs in the fridge, you’ve already got the makings of something special. This Egg Jambalaya is one of those simple dishes that packs a punch with just a handful of ingredients. This is breakfast comfort food with some soul.
Servings: 2 people
Ingredients
- 4 eggs beaten well
- ½ cup cooked rice
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper optional
- 1 tbsp rendered bacon fat
- ½ cup diced sweet onions
- 2 cloves garlic minced
- Fresh parsley for garnishment
Instructions
- In a mixing bowl, add the eggs and cooked rice. Beat together until the eggs are smooth and the rice is evenly distributed. Season with salt and black pepper to taste. Set aside.
- In a skillet, melt the bacon fat over medium heat. Add the diced onions and sauté until soft and translucent, about 5–6 minutes. Stir in the minced garlic and cook for another 1 minute, just until fragrant.
- Pour the egg and rice mixture into the skillet. Cook, stirring frequently with a spatula, until the eggs are fully cooked and just set, about 4–5 minutes. Avoid overcooking to keep the eggs tender.
- Serve warm, garnished with fresh parsley. Offer Crystal Hot Sauce at the table, and serve with toast or warm sliced French bread.
