Golden Eggs In Creole Cream Sauce Recipes
CREAMED EGGS
All you need are the eggs and a cream sauce. This dish is great served over toast at breakfast for the day after Easter because it uses up some of your leftover eggs!
Provided by JOYCEJJ111
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
- Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.
Nutrition Facts : Calories 311.5 calories, Carbohydrate 12.4 g, Cholesterol 405.4 mg, Fat 20.9 g, Fiber 0.2 g, Protein 18.6 g, SaturatedFat 10 g, Sodium 261.3 mg, Sugar 8.4 g
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
GOLDEN EGGS IN CREOLE CREAM SAUCE
DH and I enjoyed this decadent recipe for brunch today. I did not have store bought Creole mustard, so we used Recipe #38148. We skipped the reserving of the egg yolks to scatter on the finished dish as it was just us eating and we didn't really care about the garnish. I used my egg maker for the hard cooked eggs. From southernfood.about.com
Provided by Dr. Jenny
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel eggs and cut in quarters. Reserve yolks from 2 of the eggs and press through a sieve. Set egg quarters and sieved yolks aside.
- Melt butter in a skillet set over medium heat. When butter has melted, add flour, mustard, salt and cayenne and whisk to combine. Add milk and continue to whisk until sauce starts to bubble and is thick and blended, about 5 minutes. Remove from heat.
- Gently fold egg quarters into sauce, and divide mixture on top of the 8 toasted English muffin halves. Sprinkle with the reserved sieved egg yolks and serve immediately.
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