Boudin Omelet

2 servings Prep: 5 m Cook: 5 m Total: 10 m Beginner
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Boudin Omelet
A different twist for boudin - A different twist for eggs - A different twist for breakfast. This Cajun-style omelet combines fluffy eggs with seasoned pork boudin for a hearty Louisiana morning meal.

Ingredients

2 servings
  • 4 eggs
  • 1 link pork boudin
  • 2 tablespoon water or milk
  • Scallions (green onions)
  • Jalapeno pepper (optional)
  • Cooking spray or 1 tablespoon butter

Step-by-Step Instructions

  1. Remove boudin stuffing from casing and warm in microwave for 30 seconds. Set aside.
  2. Over medium heat, spray PAM or melt 1 tablespoon butter in a skillet.
  3. Whisk 2 eggs with 1 tablespoon water or milk in a bowl then pour into the skillet.
  4. When the eggs firms up slightly, add half of the boudin mixture on one side of the omelet; fold the opposite side over.
  5. Cook for 30 seconds or less based on taste; flip and cook for 30 more seconds. Slide onto plate and garnish with chopped green onions and sliced jalapeno pepper.
  6. Repeat with remaining eggs and boudin for second omelet.
  7. Try adding a “lil bit” of cane syrup and a couple of cracklings as a side.

Common Problems and Solutions

Q: How do I remove boudin from the casing without it falling apart?

A: Squeeze one end of the link while holding the casing at the other end, like squeezing toothpaste from a tube. The warm filling will slide right out. If it's too firm, warm it slightly in the microwave first (10-15 seconds).

Q: Why does my omelet stick to the pan?

A: Make sure your pan is properly heated to medium (not too hot) and well-greased with butter or cooking spray. A non-stick skillet works best. Don't rush flipping - wait until the eggs are mostly set.

Tips and Techniques

The recipe makes 2 omelets - repeat the whisking and cooking process with the remaining 2 eggs and boudin. Using milk instead of water makes a creamier omelet. If your boudin is already well-seasoned, you won’t need additional salt or pepper.

Ingredient Substitutions

  • pork boudin: andouille sausage, diced and cooked
  • water or milk: heavy cream
  • jalapeno pepper: pickled jalapenos or Tabasco sauce

Equipment Needed

  • Non-stick skillet
  • Whisk
  • Mixing bowl

Historical Context

Boudin is a cornerstone of Cajun cuisine, traditionally made with pork, rice, and spices. This omelet variation became popular as a way to use leftover boudin for breakfast, creating a hearty meal that fuels long workdays on Louisiana farms and oil rigs.