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"
photo by IngridH
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 6 hard-boiled eggs
- 3 tablespoons butter
- 1⁄4 cup flour
- 1 1⁄2 teaspoons creole mustard
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1 1⁄2 cups milk
- 4 English muffins, split and toasted
directions
- 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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Reviews
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Yummy! I had to play with the ingredients a little, as I found out I was out of milk just as I reached for it. So, I skipped making the roux and just thickened some heavy cream and added the mustard and cayenne to it, then served over toasted country bread. I love how this dish emphasizes the beautiful golden color of my backyard chicken egg yolks. This would make a spectacular brunch dish :) Made for ZWT9 -
A lovely brunch dish! The only change I made was to double the creole mustard. I used recipe#38148 for the mustard. Made for ZWT9, Mike & the Appliance Killers. :) -
easy cheap,great tasting breakfast. the mustard really bumps the eggs up.if you not eating meat this recipe will work for you zwt9 make thisone
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This was one recipes I grew up with and so did my kids. I did add dijon and it was perfetion. Thank you for the memories.
RECIPE SUBMITTED BY
I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!!
I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him.
My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues).
I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both!
Besides my husband, the other lights of my life are my cats: Chloe, Pip, and my newest ragdoll cat, Giselle, all of whom I absolutely adore.
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