Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Golden Eggs in Creole Cream Sauce Recipe
    Lost? Site Map

    Golden Eggs in Creole Cream Sauce

    Golden Eggs in Creole Cream Sauce. Photo by IngridH

    1/3 Photos of Golden Eggs in Creole Cream Sauce

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Dr. Jenny's Note:

    DH and I enjoyed this decadent recipe for brunch today. I did not have store bought Creole mustard, so we used Creole Mustard. 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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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. 2
      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. 3
      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.

    Ratings & Reviews:

    • on July 26, 2013

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 20, 2013

      55

      A lovely brunch dish! The only change I made was to double the creole mustard. I used Creole Mustard for the mustard. Made for ZWT9, Mike & the Appliance Killers. :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 16, 2013

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Golden Eggs in Creole Cream Sauce

    Serving Size: 1 (244 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 401.6
     
    Calories from Fat 182
    45%
    Total Fat 20.2 g
    31%
    Saturated Fat 10.3 g
    51%
    Cholesterol 314.7 mg
    104%
    Sodium 745.8 mg
    31%
    Total Carbohydrate 36.1 g
    12%
    Dietary Fiber 2.3 g
    9%
    Sugars 2.3 g
    9%
    Protein 18.4 g
    36%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites