Southern Egg Boil
Ingredients
4 egg hardboiled
1 link of sliced/cooked Farmer’s sausage
8 baby potatoes, steamed or boiled
1 cup cooked corn (niblets work for this, or 2 cobs of cooked corn, cut into small pieces)
1/2 cup butter
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp lemon pepper seasoning
1/2 tsp paprika
1/2 tsp Old Bay seasoning
1/2 tsp chili powder
1/2 tsp sugar
1 tbsp dried parsley
juice from 1 lemon
1 cup broth, chicken or veggie
Directions
- Place the eggs in a pot of BOILING water and set the timer for about 8 minutes for “jammy eggs”, or 10 minutes for more “hard boiled”.
- Turn the heat down to a simmer and let the eggs bubble away then using a slotted spoon, gently tap the egg shell to crack, then transfer into an ice/water bath for 5 minutes.
- Fully peel them and set them aside with the corn, sausages + potatoes.
MAKE THE BOIL BROTH
- Melt the butter on medium heat, then lower to medium low.
- Let’s add all our spices and stir together for a few minutes to really “soak up all the flavours”.
- Add our lemon juice and broth, and stir again.
- Now let’s add our potatoes, sliced sausages and eggs to the saucy broth.
- Spoon the sauce over everything, and ENJOY!