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Golden Eggs In Creole Cream Sauce

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Ingredients

Adjust Servings:
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

Nutritional information

401.6
Calories
182 g
Calories From Fat
20.2 g
Total Fat
10.3 g
Saturated Fat
314.7 mg
Cholesterol
745.9 mg
Sodium
36.1 g
Carbs
2.3 g
Dietary Fiber
2.3 g
Sugars
18.5 g
Protein
244g
Serving Size

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Golden Eggs In Creole Cream Sauce

Features:
    Cuisine:

    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.

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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. used my egg maker for the hard cooked eggs. From southernfood.about.com,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.


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    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.

    Avatar Of Elise Griffin

    Elise Griffin

    Flavor fanatic infusing dishes with bold and aromatic seasonings.

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