Ingredients
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6
-
3
-
1/4
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1 1/2
-
1/2
-
1/4
-
1 1/2
-
4
-
-
-
-
-
-
-
Directions
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
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1
Done
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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. |
