The Bombay Club
830 Conti St., (504) 577-2237
A fried boudin-wrapped Scotch egg is served atop bacon-braised black-eyed peas.
The Cheezy Cajun
3325 St. Claude Ave., (504) 265-0045
Three hard-boiled eggs are wrapped in andouille sausage, breaded, fried and served with Creole mustard.
701 St. Charles Ave., (504) 524-4114
A poached farm egg is fried and served over house-made spaghetti with guanciale.
777 Bienville St., (504) 553-2277
At brunch, a boudin-wrap-ped poached Scotch egg is served with frisee salad, grilled duck bacon and Creole mustard vinaigrette.
8201 Oak St., Suite. 2, (504) 273-7706
A local farm egg is wrapped in pork and sage sausage, breaded in panko, fried and served with parsley, mustard seeds and house-made pickles.