Breakfast Po Boy

This might not really be a Po’ Boy, but I did use a French baguette for the bread and it sounded like a good title. Remember a few days ago when I posted scrambled eggs and Kielbasa, well I still had a 2” piece of kielbasa and the baguette needed to be eaten. I sautéed the meat and some chopped onion, then added 2 eggs which had been beaten with S&P, garlic powder, a little Tabasco, and diced cheddar cheese. I folded them slowly to create more of an omelet than a scramble – hoping it would stay on the sandwich better. I slid it onto the bread, which had been warmed and mayo’d – most of the Kielbasa ended up hidden.

I don’t know why I can’t remember to add a little chopped greenery for pretty – maybe because it was 6:30am and I’d been up since 3am and was hungry - or some lettuce and tomato would have made ot more authenic. With the toughness of the baguette crust and the softness of the eggs, I only went two bites before realizing the eggs would soon all be squished out onto the plate, so I used a knife and carefully cut off bites – it tasted just as good. I considered eating it open-faced and should have. Lesson learned, soft stuffing requires soft bread.

Have a great day and thanks for stopping by.

Larry