English muffins, split, toasted
lean ground pork
pimento peppers, diced, undrained
light mayonnaise (not Miracle Whip or salad dressing)
green onions, thinly sliced
Lay a muffin half on each serving plate and top with a sausage patty. Place a poached egg (bottom up) on sausage and spoon Creole sauce over top. Dust plate with Cajun seasoning and garnish with green onion curl.
Spicy Cajun sausage
½ lb. lean ground pork
2 teaspoons Cajun seasoning (any brand)
2 teaspoons onion powder
2 teaspoons garlic powder
¼ teaspoon dried thyme
¼ teaspoon seasoned salt
Combine all ingredients in a small bowl, blending well. Spray a medium (10") skillet with non-stick cooking spray. Form mixture into four, thin patties and cook over medium heat, turning, until browned on both sides and cooked through (about 5-6 minutes). Remove from skillet and keep warm.
Creamy Creole Sauce
2 tablespoons butter, melted
2 oz jar diced pimento peppers, undrained
1/3 cup light mayonnaise (not Miracle Whip or salad dressing)
2 tablespoons thinly sliced green onion
Combine all ingredients in a small microwave-safe cup or bowl, mixing well. Heat in microwave on high for one minute. Stir well.