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1/3 Photos of 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 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
Units: US | Metric
Serving Size: 1 (244 g)
Servings Per Recipe: 4