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.
HOUSE SALAD WITH CREOLE MAYONNAISE DRESSING
Steps:
- Place the egg, lemon juice, and onion into the workbowl of a food processor and puree. With the motor running, slowly add 1/2 the oil. Then add the hot sauce, pepper, and salt. Stop the motor, scrape the sides of the bowl with a rubber spatula, and with the motor running again, slowly add the remaining oil. Taste and adjust salt. Store, covered, in the refrigerator for 1 week.
- Dice bacon and bake in 250 degree oven until crisp, drain grease and hold warm.
- Place eggs in a saucepan and cover with cold water. Bring to a boil. Reduce to slow simmer and cook for 10 minutes. Remove from heat and chill in ice-bath or under running cold water. Peel and dice.
- Place lettuce in bowl. Add * of bacon, * of eggs. * of croutons and 2 cups Creole Mayonnaise. Mix well. Season to taste.
- Divide salad onto 4 plates. Garnish with remaining bacon, eggs and crouton. Add shaved Gruyere to top of salad
- Mix all the herbs in butter. Pour butter over croutons. Season with salt and pepper. Bake in 200 degree oven for 2 hours.
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.
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- Heat a cast-iron skillet to medium-high heat. Once hot, place the bacon in the pan and cook until deeply brown and crisp. Remove from the skillet and add to a paper towel-lined plate. Cool the bacon to room temperature, set aside.
- Prepare the shrimp by removing their tails, rinsing, and drying with a paper towel. In a small bowl, combine the shrimp, olive oil, Cajun seasoning, smoked paprika, and lemon zest. Add a pinch of kosher salt and black pepper, then toss to coat. Cover the bowl and let the shrimp marinate for 10 minutes.
- Bring the cast-iron skillet (with the bacon grease still in it) back to medium-high heat, then carefully toss in the shrimp. Be sure to spread out the shrimp a bit. Cook for about 2 minutes on each side or until plump and pink. Remove from heat and transfer the shrimp to a small heat-safe bowl. Set aside.
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