I am a big fan of Chef Paul Prudohmme. In his Louisiana Kitchen cookbook there is a breakfast recipe called Eggs Basin St. Basin St has an interesting history and I am not sure why he chose it for the name of this dish.
His recipe is a city dish finished with Bearnaise Sauce.
My interpretation starts out the same but then takes a sharp turn away from the city and heads straight to the Bayou Country. You will need a Cajun sized appetite to take this on.
A couple days ago I made some Andouille Sausage and I threw on a couple pork breakfast steaks.
This morning I went to work on what I call Cajun Sunshine Breakfast. The Andouille sauce includes what Cajuns call the Holy Trinity and of course cayenne pepper.
I browned the diced sausage , sautéed the trinity, and made a sauce with beef base and water.
Next I made some rice patties and fried them up.
I fried up the smoked pork steaks.
I fried some eggs sunny side up and put it all together.
You will have to take my word for it but man it was good.
Thanks for looking.