Golden Eggs In Creole Cream Sauce
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Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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