I have visited Lucile's. It is a Creole restaurant in Colorado. It's yummy. If you live in Colorado . . . you'll do yourself a big favor by eating there!
What I really wish I could duplicate is their biscuits but I'm not THAT talented!
Anyway, I ordered a yummy dish called "Farmer's Eggs" which is something that I consider a "skillet" or "scramble".
I decided to dupliate or get close to the same recipe at home.
Start by dicing 2 medium sized potatoes. Saute them in a skillet with olive oil for 15 minutes or until tender.
After the potatoes are on the tender side, you'll want to add sausage. Here is a disclaimer: we usually (80% of the time) eat unprocessed foods (our meat is usually organic or nitrate-free). This sausage is well . . . not. It's what I had in the fridge. In my defence, my husband bought it. I only used about 1/3 of a pound, which means the other 2/3 is still sitting in my freezer!
Oh, this is hot sausage by the way.
Add the sausage to the skillet with the potatoes and cook until brown.
Chop your peppers (you can choose what type you'd like) and onion. I used red, yellow, green, and a teeny tiny bit of jalepeno.
Add the peppers and onion to your sausage and potatoes.
Cook until veggies are slightly softened.
In a separate mixing bowl, crack 8 eggs (you can vary the amounts, btw) and scramble with a fork. The add 1/2 to 1 cup of shredded cheddar cheese.
Cook until eggs are scrambed through. Salt and pepper to taste.
The last step (and most important) involves adding the Creole seasoning. Yum!
And can you believe that I didn't take an after picture? I know, all that work on this recipe and you're left with out the beauty of this dish! Oh well, you'll just have to make it yourself.
I served my Mardi Gras Eggs with corn on the cob. We also sprinkled a little Creole seasoning on the corn and it was also delicious!
Mardi Gras Eggs
1 tbsp olive oil
2 potatoes (cut into cubes)
1/3 pound hot sausage
1 red pepper (chopped)
1 yellow pepper (chopped)
1 green pepper (chopped)
1/4 jalepeno pepper (chopped)
1 small onion (chopped)
1/2 to 1 cup shredded cheddar cheese
Saute potatoes in olive oil until soft. Add hot sausage to potatoes and cook until browned. Add chopped peppers and onion to skillet. Cook peppers and onion until barely soft. Whisk 8 eggs in a mixing bowel and add cheese. Pour egg mixture into skillet and scramble until eggs are cooked. Add seasonings to taste.