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.
BIG EASY EGGROLLS W/ CREOLE DIPPING SAUCE
I saw this on The Weekend Gourmet blog by Wendy and just had to type it up in an easier format to read. It combines my favorite Southern flavors in a hand held portion! All the images are from The Weekend Gourmet blog site!
Provided by Brandi Kirkpatrick
Categories Other Appetizers
Time 25m
Number Of Ingredients 21
Steps:
- 1. Add olive oil to a large non-stick skillet over med-high heat. Add celery, chopped onion, and chopped bell pepper. Cook until they just begin to soften, about 3 minutes. Turn heat to low and add diced andouille sausage. If you can't find andouille, use a flavorful kielbasa pork sausage in its place. Cook for 1-2 minutes, until the sausage renders some of its fat.
- 2. Add cooked chicken breast. When the chicken is warmed through, add the following ingredients: green onions, cream cheese, hot sauce, and Cajun seasoning. Stir until the cream cheese an seasonings are evenly melted and incorporated into the mixture. Remove from heat and set aside.
- 3. Set egg roll wrapper on a large plate, in the shape of a diamond -- with the pointed ends up. Place 1/3 cup of the filling in the lower half of the wrapper. Fold the sides in over the filling, then roll the wrapper over the filling, away from you...tucking as you go. Brush the inside of the wrap with water as your roll tightly...this will give you a nice tight seal. Seal the edges with more water and lay seam side down. Repeat the process with 4-5 more wrappers.
- 4. Heat oil in a skillet with high sides over med-high heat for about 5 minutes. When the oil is hot, cook the egg rolls. Avoid crowding, which causes soggy egg rolls. Cook until golden-brown, then flip over and cook until the other side is browned. Drain well on paper towels and set aside while you make the dipping sauce.
- 5. Make the dipping sauce by combining the following ingredients in a small mixing bowl. Whisk to combine all the ingredients. To serve, place the egg rolls on a serving platter...along with a bowl of the creamy dipping sauce.
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
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