Ingredients
2 cups leftover jambalaya
Flour
2 Tbsp olive oil
4 large eggs
1 Tbsp flour
1 Tbsp butter
2 cups half and half
2 tsp cajun seasoning
Preparation
Form cold, leftover jambalaya in to 4 equal patties about 1" thick. Dredge in flour and cook over medium heat in olive oil until golden brown on both sides and heated through. Allow to stand in a warm oven while you poach the eggs and make the sauce.
Heat flour and butter over medium heat for 3 minutes, stiring constantly. Slowly add half and half and cajun seasoning and cook for 2 additional minutes, until thickened.
Top each jambalaya patty with a soft poached egg and sauce.
