Creole Eggs Recipes

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EGGS CREOLE OVER TOAST



Eggs Creole Over Toast image

Tasty egg scramble.

Provided by cassiopeia222

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 tablespoon butter
¼ cup chopped mushrooms
1 tablespoon chopped onion
1 tablespoon chopped green bell pepper
1 cup crushed tomatoes
1 tablespoon capers
6 eggs, beaten
4 slices bread, toasted
Calories222 calories
Carbohydrate18.3 g
Cholesterol286.6 mg
Fat11.4 g
Fiber2 g
Protein12.7 g
SaturatedFat4.4 g
Sodium440.4 mg
Sugar1.9 g

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.

CREOLE EGGS



Creole Eggs image

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

1 onion, chopped
3 green peppers, chopped
2 garlic cloves, pressed
8 tablespoons butter
1 (15 ounce) can Italian-style diced tomatoes (or garlic seasoned)
1/2 cup flour
2 cups milk
10 hard-boiled eggs, sliced
1 1/2 cups cracker crumbs
salt and pepper
Calories497.8
Fat28
SaturatedFat14.4
Cholesterol362.9
Sodium292.9
Carbohydrate43.6
Fiber3.1
Sugar5
Protein18.4

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.

CREOLE EGGS



Creole Eggs image

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

1 onion, cut in half and thinly sliced
1 green bell pepper, seeded and cut into thin strips
2 celery ribs, thinly sliced
2 garlic cloves, thinly sliced
1 bay leaf
2 tablespoons unsalted butter
1 (15 ounce) can diced tomatoes, liquid reserved
1 cup tomato juice
4 teaspoons Worcestershire sauce
4 teaspoons louisiana hot sauce
2 teaspoons paprika
1 1/2 tablespoons cornstarch
4 English muffins, split in half
8 hard-boiled eggs, peeled and sliced

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.

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