dumplings déjeuner saucisses bacon
40 minutes • +/- 35 dumplings


Breakfast dumplings perfect for the aftermath of holiday parties made with scrambled eggs, Monterey Jack cheese, sausage and bacon enhanced with our Original hot sauce and Cajun Mardi Gras spices. All served on a hollandaise sauce and sprinkled with chopped chives and microgreens. A lunch that will please everyone and is perfect for sharing!


  • 3 scrambled eggs
  • 4 breakfast sausages cooked and roughly chopped
  • 3 slices of bacon, cooked and roughly chopped
  • ½ cup shredded Monterey Jack cheese
  • 2 tbsp. Cajun Mardi Gras spices
  • 5 to 6 drops of Original hot sauce
  • 1 cup of Hollandaise sauce
  • 35 dumpling wrappers
  • Chopped chives and microgreens to serve


  1. In a large bowl, combine scrambled eggs, sausage, bacon, cheese, Cajun Mardi Gras spices and Original hot sauce.
  2. Place the equivalent of a tablespoon of the mixture in the center of the dumpling dough.
  3. Brush the outline of the dough with a little water and close it in a half-moon shape, making sure that the dumpling dough is well sealed.
  4. In a frying pan over high heat, add a drizzle of olive oil and stir in the dumplings for about 2 minutes or until the bottoms have started to toast. Pour in ¾ cup of water and cover for about 2 to 3 minutes or until the water has completely evaporated.
  5. In a bowl, place the dumplings on a base of Hollandaise sauce, sprinkle with Cajun Mardi Gras spices to taste, chopped chives and microgreens.

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