Recipe by Dr. Jenny
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
Top Review by IngridH
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
- 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
Directions See How It's Made
- 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.
- 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.
- 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.