Smoky Mayo Breakfast Po'Boys


Servings:  2

Prep Time:  15 minutes

Cook Time:  20 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional


Ingredients for Po'Boys:

  • 6 large eggs
  • ½ cup + 4 tablespoons white rice flour or all purpose flour (more as needed for dredging the eggs)
  • 2 cups panko breadcrumbs
  • 3 to 4 cups vegetable or canola oil, for frying

    Ingredients for Smoky Mayo:

    • ¾ cup Primal Kitchen Mayonnaise
    • ¾ teaspoon smoked paprika
    • 1 garlic clove, minced or grated
    • 1 teaspoon lemon juice
    • 1 teaspoon Cholula, plus more as needed (or your favorite hot sauce)

      Ingredients for Ranch Dip:

      • ½ cup Primal Kitchen Mayonnaise
      • ½ cup buttermilk, shaken
      • 1 garlic clove, minced or grated
      • 1 teaspoon onion powder
      • ½ teaspoon mustard powder
      • 2 tablespoons chives, chopped (or 1 ½ teaspoons dried chives)
      • 1 tablespoon Italian parsley, finely chopped (or 1 ½ teaspoons dried parsley)
      • 1 tablespoon fresh dill, finely chopped (or 1 ½ teaspoons dried dill)

        Ingredients for Serving:

        • 2 bolillos or Vietnamese baguette (or french rolls)
        • 6 slices Applewood smoked bacon (or your favorite breakfast meat), cooked and kept warm
        • 2 vine ripened or beefsteak tomatoes, sliced in ¼ inch rounds
        • Romaine or Butter lettuce
        • Kosher salt, to taste
        • freshly ground black pepper, to taste


          1. Bring a large saucepot of water to a boil. Use a slotted spoon to carefully lower the eggs into the boiling water. Cook for 5 minutes, keeping a gently rolling boil the entire time. Fill a medium bowl with ice water (60% ice, 40% water) and transfer the eggs to the ice water immediately upon removal. (This step can be done up to 3 days ahead; keep eggs in the fridge in an airtight container.)
          2. Heat the oil in a medium saucepot to 350°F.
          3. To make Ranch Dip: In a medium bowl whisk together the mayonnaise and buttermilk until smooth. Whisk in the garlic, onion powder, mustard powder, chives, parsley and dill. Taste and season with salt and freshly ground black pepper as needed.
          4. In two separate rimmed dishes or dinner plates, combine ½ cup white rice flour with a few pinches of salt and in the other stir together the panko breadcrumbs, two generous pinches of salt and freshly ground black pepper to taste. Set aside.
          5. To make Smoky Mayo: In a small bowl stir together the mayonnaise, smoked paprika, garlic, lemon and a dash of hot sauce. Taste and season with salt and more hot sauce and/or lemon juice as needed. Set aside. 
          6. Carefully peel the soft boiled eggs. Make sure not to press down too hard and puncture the egg; we want the whole thing intact so there is a runny yolk for the sandwich. 
          7. To Bread Eggs: Roll one egg in the white rice flour so it is completely coated then, using a large spoon, dip it into the ranch followed by the panko, rolling it carefully to make sure it is completely coated. Repeat so that the egg has been dipped in the ranch and panko twice. Repeat until all of the eggs are coated.
          8. Carefully lower the battered eggs, 2 at a time so as not to overcrowd the pot, into the hot oil and fry for 1 to 2 minutes, until golden brown. Transfer to a paper towel lined plate and season with salt. Repeat until all the eggs are fried.
          9. Split the rolls in half and generously spread each half with the smoky mayo. Heat a medium saute pan on medium high heat. Once the pan is hot, place the bread, mayo side down, in the skillet and cook until golden brown, about 2 minutes.
          10. To build Po’Boys: Slather the toasted bread with a bit more smoky mayo, if desired. Place a few leaves of torn romaine or butter lettuce on the bottom half of the roll. Top with tomatoes, a sprinkle of salt, bacon, fried eggs and then the top bun. Serve with ranch on the side for dipping.



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