Creole Eggs

Total Time
50mins
Prep
20 mins
Cook
30 mins

An unusual and tasty brunch treat from the Junior League of Huntsville Alabama.

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Ingredients

Nutrition

Directions

  1. In a large skillet, brown onions, peppers, and garlic in 2 tablespoons of butter. Add tomatoes and simmer 5 minutes.
  2. In a medium saucepan melt remaining 6 tablespoons of butter. Add flour and stir until lightly browned. Add milk slowly, stirring constantly until thick. Season with salt and pepper.
  3. Blend white sauce with tomato mixture.
  4. In a greased 2 quart casserole dish, alternate layers of sliced eggs, tomato mixture, and cracker crumbs. You should have 3 layers, ending with the crumbs.
  5. Bake at 350 degrees for 30 minutes.
Most Helpful

5 5

I really liked this, but I also like bell peppers. I used the 2 pan method, as it seemed that a nice thick roue would be important. It is a bit too complex to make for breakfast, but would be perfect for a brunch, or a luncheon or dinner party. I liked the fact that since the eggs were already hard-boiled and it was a casserole, timing wasn't the issue it usually is when you make eggs for a crowd.

4 5

I used Parsley's method of making this and it worked very well. I used all of the peppers that I had (about 2/3 the ask for amount) and I thought that was actually a good amount. Over all this was delicious, simple and very well liked. We made a dinner out of it with whole wheat toast and sliced cantaloupe.

4 5

I enjoyed this for breakfast (served over leftover rice) but the reviews from my family were mixed so I have "averaged" the reviews. The pepper flavor was just a little too strong, and I used milder red bell peppers. Next time I would use reduce the pepper & increase the onion & garlic, and also try another reviewer's great suggestion for using one pan, instead of getting 2 skillets dirty.