Andouille, Bacon and Egg Bowl

Ingredients

Garlic aioli

Sriracha aioli

• 4 oz Andouille, diced small and skillet fried

• 4 oz Bacon, fried crispy and crumble into bite size pieces

• Green onions, finely diced

• Tomatoes, finely chopped

• 2oz shredded cheese, cheddar

• 2oz shredded cheese, pepper jack

• Jalapeños, de-seeded and deveined, diced

• 1 lg yukon gold potato

• four eggs

Make the aioli sauces first and refrigerate. This can be done up to a week ahead of time.

Basic steps for making Crispy Crunchy Shoestring Potatoes are few, but it’s important to follow the instructions closely.

Wash and peel the potatoes. Slice the potatoes with a mandoline slicer fitted with the julienne blade. The potatoes should be the size of match sticks, no bigger.

Place potato sticks in a large bowl of ice water to remove excess starches. Heat oil in a large, deep pot to 350F. Dry potatoes and deep-fry them (one cup at-a-time) in stages until they turn golden brown. Transfer potatoes to a paper towel-lined plate and season lightly with salt and pepper. Keep warm

Fry four eggs, sunny side up.

Create the Bowl

Place half the fries in the bottom of each bowl.

Top with the andouille and bacon, followed with the cheeses then top with two fried eggs, sunny side up then remaining ingredients on top of each bowl.

Dress liberally with the two aioli.

Urban Cowgill July 2020