While growing up, if we were not eating fried egg sandwiches for breakfast, we were enjoying Cajun Scrambled Eggs.
Cajuns specialize in preparing exquisite cuisine. Our start-of-day meal is no different! Even our humblest of breakfast creations combine ingredients and flavors that will have you forgetting you ever knew about English muffins, Canadian Bacon, Hollandaise sauce or even poaching eggs.
Once you go Cajun, you’ll never go back because breakfast literally becomes an event!
There are many different variations of Cajun Scrambled Eggs, however, this recipe is quick and it’s is how Moma used to cook it. It’s a delicious yet simple recipe that the whole family will enjoy; especially when served with toast or biscuits, Cajun Golden Potatoes and smoked sausage or bacon. But the breakfast feast doesn’t stop there; you can also expect to be served pancakes or waffles and fresh fruit in a Sweet Milk sauce.
Unlike most Cajun recipes, this recipe does not include the holy trinity (diced onions, bell pepper, and celery).
- 12 large eggs
- 1/4 cup milk
- 5 Tbs olive oil or vegetable oil
- 1 Tbs Benoit Cajun Seasoning
- 1/2 tsp Redmond Real Salt (Sea Salt)
- 1/2 cup mixed shredded cheese
- diced onion tops (green onions) for garnishment
On medium heat in a large heavy skillet, add olive or vegetable oil. In a large bowl whisk the eggs, milk, Benoit’s Cajun Seasoning and salt together well. Add the egg mixture to the skillet and slowly cook. Continue stirring and scraping the bottom and sides of the skillet. You should constantly stir the eggs around until they are sufficiently done.
Do not over-cook the eggs because they will dry-up too quickly. Turn the fire off and sprinkle the cheese on top of the scrambled eggs. As soon as the cheese is fully melted, you should serve the eggs. It’s always a good idea to serve your scrambled eggs slightly moist.
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