Andouille and Eggs Stir Fry

5.0/5 rating (2 votes)
Andouille and Eggs Stir Fry

I love a country breakfast on the weekend or a lazy weekday and this andouille sausage and eggs stir fry brings back memories of my French grandfather. On Sunday mornings he would fry together what ever was left in the refrigerator and a pan of potatoes! The house smelled so good we all went running to the kitchen. Miss those amazing mornings but I hold on tight to the memories! I had the best grandparents and they brought so much love to our family and it started every morning in the kitchen!



  • 1 teaspoon olive oil or coconut oil
  • 3/4 pound Andouille sausages
  • 1 red bell pepper, thinly sliced
  • 1 medium-size yellow onion, halved and thinly sliced
  • 1 garlic clove, minced
  • 1/2 cup chicken broth
  • 1 teaspoon arrowroot flour
  • 1/2 teaspoon salt
  • 2 large eggs


  1. Cut sausage into 1/2-inch slices. (on a slant)

  2. Heat large sauté pan or wok with oil at medium-high heat for 1 minute. Add sausage and sauté for 5 minutes.

  3. Add bell pepper, onion, and garlic to pan, and sauté for 3 to 4 minutes or until tender.

  4. In a small bowl combine chicken broth and arrowroot flour. Whisk until arrowroot flour is dissolved. Pour into pan and let simmer until reduced by more than half.

  5. Add the eggs to the top of the pan and let cook then stir around to incorporate with the entire stir fry.

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