Golden Eggs In Creole Cream Sauce

4
Servings
9m
Prep Time
30m
Cook Time
39m
Ready In

Recipe: #39038

July 05, 2022



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Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (570.3 g)
  • Calories 805.8
  • Total Fat - 46.9 g
  • Saturated Fat - 18.3 g
  • Cholesterol - 1385.6 mg
  • Sodium - 29066.5 mg
  • Total Carbohydrate - 40.7 g
  • Dietary Fiber - 4.9 g
  • Sugars - 5.1 g
  • Protein - 54.5 g
  • Calcium - 358 mg
  • Iron - 8.7 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.5 mg

Step 1

Peel eggs and cut in quarters.

Step 2

Reserve yolks from 2 of the eggs and press through a sieve.

Step 3

Set egg quarters and sieved yolks aside.

Step 4

Melt butter in a skillet set over medium heat.

Step 5

When butter has melted, add flour, mustard, salt and cayenne and whisk to combine.

Step 6

Add milk and continue to whisk until sauce starts to bubble and is thick and blended, about 5 minutes. Remove from heat.

Step 7

Gently fold egg quarters into sauce, and divide mixture on top of the 8 toasted English muffin halves.

Step 8

Sprinkle with the reserved sieved egg yolks and serve immediately.

Tips & Variations


No special items needed.

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