EGGS CREOLE OVER TOAST
Tasty egg scramble.
Provided by cassiopeia222
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and pepper in melted butter until soft, about 5 minutes; add tomatoes and capers and bring to a simmer.
- Pour beaten eggs over vegetable mixture; cook and stir until eggs are scrambled and no longer runny, about 5 minutes. Spoon egg mixture over toast.
Nutrition Facts : Calories 222 calories, Carbohydrate 18.3 g, Cholesterol 286.6 mg, Fat 11.4 g, Fiber 2 g, Protein 12.7 g, SaturatedFat 4.4 g, Sodium 440.4 mg, Sugar 1.9 g
CREOLE EGGS
Make and share this Creole Eggs recipe from Food.com.
Provided by loof751
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, brown onions, peppers, and garlic in 2 tablespoons of butter. Add tomatoes and simmer 5 minutes.
- In a medium saucepan melt remaining 6 tablespoons of butter. Add flour and stir until lightly browned. Add milk slowly, stirring constantly until thick. Season with salt and pepper.
- Blend white sauce with tomato mixture.
- In a greased 2 quart casserole dish, alternate layers of sliced eggs, tomato mixture, and cracker crumbs. You should have 3 layers, ending with the crumbs.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 497.8, Fat 28, SaturatedFat 14.4, Cholesterol 362.9, Sodium 292.9, Carbohydrate 43.6, Fiber 3.1, Sugar 5, Protein 18.4
CREOLE CAESAR SALAD
Steps:
- To prepare croutons, heat the oil in a large nonstick saute pan over medium-high heat for 1 minute. Add the bread cubes, stirring and tossing in the pan to evenly coat the bread with the oil. Sprinkle in the Cajun seasoning while stirring continuously. Toast for 5 minutes, until golden brown. Reserve for garnishing the salad.
- To make the dressing, place the anchovy and garlic into a food processor, cover, and pulse on and off several times. Add the egg, and, with the motor running, slowly add the vegetable and olive oils. Add the cheese, mustard, lemon and lime juices, water, Cajun seasoning, pepper, and salt; process briefly until ingredients are incorporated. Refrigerate until ready to use.
- In a large bowl, toss romaine with the dressing, allowing approximately 3 tablespoons of the dressing per serving. Serve on chilled salad plates; top with croutons and additional Parmesan cheese. Serve immediately.
- Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about two months.
CAJUN EGG SALAD
From the Fox13now.com website credited to Jennifer Burns of Dan's Market. I made a half batch of this egg salad for lunch today. Actually, I used 4 eggs (what I had on hand) and halved the other ingredients. I used pickle relish for the dill pickle. Be careful with your cajun seasoning. I read somewhere that paprika should be the highest proportion in a good Cajun seasoning. Other types can be heavy on the salt (like the one I used) so my salad was a little salty when tasted on its own, but fine once I put it into a sandwich. I did not use salt and pepper to taste. I served on toasted English muffins with tomatoes, but skipped the lettuce. Prep was very fast for me because I used an egg cooker. The recipe does not reflect time to hard boil the eggs.
Provided by Dr. Jenny
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 8 ingredients with salt and pepper. Mash the eggs and combine well. Divide the egg salad among 4 toast slices. Top with the lettuce and tomato slices. Top with other toast piece. Serve immediately.
CREOLE EGGS
English muffins topped with hard-coiled egg slices and a tasty tomato based sauce. This is done in the microwave, so is quick. Cooking times listed are approximate, depending on wattage of your microwave.
Provided by Outta Here
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place onion, bell pepper, celery, garlic, bay leaf and butter in a 2 quart glass measure. Cover with plastic wrap. Cut a small slit in plastic wrap to vent. Microwave on high for 4 minutes.
- Drain liquid from tomatoes into a small bowl; set aside.
- Add tomatoes to vegie mixture in the glass measure. Add tomato juice, Worcestershire sauce, hot sauce and paprika; stir well. Cover again and microwave on high for 3 minutes. Remove bay leaf.
- Using a small wire whisk, blend cornstarch into reserved tomato liquid. Stir mixture into heated sauce. Cover again. Stirring midway through cooking, microwave on high for 3 minutes or until sauce is bubbly and thickened.
- Toast muffins, place 2 halves on each plate, and top with sliced eggs. Top with sauce; serve immediately.
CREOLE TOMATO SALAD
Tomatoes are an important part of Creole cooking of New Orleans and other Southern Cities. This salad is easy to put together while it adds color and yields abundant fresh flavor.
Provided by Peggy L.
Categories Creole
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.
- To prepare vinaigrette, combine oil, vinegar, mustard, and garlic in a jar. Cover tightly, shake vigorously.
- Drizzle vinaigrette over sald and serve at room temperature.
Nutrition Facts : Calories 70.1, Fat 4.8, SaturatedFat 0.7, Sodium 165.4, Carbohydrate 6.8, Fiber 1.6, Sugar 3.6, Protein 1.2
CREOLE DEVILED EGGS
Make and share this Creole Deviled Eggs recipe from Food.com.
Provided by The Range Rover
Categories Creole
Time 20m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggs in half and remove yolk.
- Process yolks, mayo and next 4 ingredients in food processer until smooth; stopping once to scrape down the sides.
- Add chives, parsley and bell pepper.
- Pulse until blended.
- Spoon yolk mixture into egg halves.
- Granish eggs by dusting each with more ground red pepper.
- If desired you can add more chives and parsley as well to garnish.
CREOLE SALAD
A recipe from Chatelaine Food Express Quickies. You'll get the best results with freshly picked tomatoes.
Provided by Dreamer in Ontario
Categories Peppers
Time 10m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Coarsely chop the tomatoes, green pepper and olives.
- Whisk together the remaining ingredients.
- Toss with vegetables.
Nutrition Facts : Calories 83.5, Fat 7, SaturatedFat 1, Sodium 5.8, Carbohydrate 5.3, Fiber 1.7, Sugar 3.2, Protein 1.1
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TOP 6 CREOLE AND CAJUN SALAD RECIPES - THE SPRUCE EATS
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Estimated Reading Time 3 mins
- Cajun Rice Salad. Believe it or not, you can have a picnic without potato or macaroni salad. This Cajun rice salad has similar ingredients but is a nice change from the usual.
- Cajun Chicken Salad With Pecans. Enjoy this Cajun chicken salad with pecans for a sandwich or to serve on lettuce leaves. While you might not be raising your own chickens and have lots of pecans from your own trees, you can find those at the store.
- Creamy Marinated Cucumber Salad. This creamy marinated cucumber salad can cool down your mouth after eating spicier Cajun fare. It's made with cucumbers, onions, mayonnaise, salt, sugar, and white pepper.
- Coleslaw. Coleslaw is delicious on its own, but you'll often find it on sandwiches as well. You can make a large batch so there is enough left over to put on pulled pork, ham sandwiches, and fried seafood po' boys instead of lettuce.
- Perfect Potato and Egg Salad. If it's already good, why mess with it? This may be the perfect potato and egg salad recipe. It includes celery, onion, curly parsley, mayo, and hard-cooked eggs as is typical.
- Tomato and Cucumber Salad. Cucumbers and tomatoes seem made to go together as in this tomato and cucumber salad. They both ripen about the same time each summer, so you can harvest your garden or pick them up from the farmers market.
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