EGGS CREOLE OVER TOAST
Tasty egg scramble.
Provided by cassiopeia222
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and pepper in melted butter until soft, about 5 minutes; add tomatoes and capers and bring to a simmer.
- Pour beaten eggs over vegetable mixture; cook and stir until eggs are scrambled and no longer runny, about 5 minutes. Spoon egg mixture over toast.
Nutrition Facts : Calories 222 calories, Carbohydrate 18.3 g, Cholesterol 286.6 mg, Fat 11.4 g, Fiber 2 g, Protein 12.7 g, SaturatedFat 4.4 g, Sodium 440.4 mg, Sugar 1.9 g
CREOLE EGGS
Make and share this Creole Eggs recipe from Food.com.
Provided by loof751
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, brown onions, peppers, and garlic in 2 tablespoons of butter. Add tomatoes and simmer 5 minutes.
- In a medium saucepan melt remaining 6 tablespoons of butter. Add flour and stir until lightly browned. Add milk slowly, stirring constantly until thick. Season with salt and pepper.
- Blend white sauce with tomato mixture.
- In a greased 2 quart casserole dish, alternate layers of sliced eggs, tomato mixture, and cracker crumbs. You should have 3 layers, ending with the crumbs.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 497.8, Fat 28, SaturatedFat 14.4, Cholesterol 362.9, Sodium 292.9, Carbohydrate 43.6, Fiber 3.1, Sugar 5, Protein 18.4
CHEESY CREOLE BREAKFAST SKILLET
Steps:
- For the Creole sauce: Whisk together the mayonnaise, mustard, Cajun seasoning, paprika, pickle, hot sauce, Worcestershire sauce, garlic and chives in a small bowl until combined. Cover and refrigerate until the skillet is done.
- For the skillet: Preheat the broiler. Toss the shrimp with the House Seasoning in a small bowl and set aside.
- Melt the butter in a large (12-inch) cast-iron skillet over medium heat. Add the onions and green and red peppers and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the shrimp, andouille and garlic and cook, stirring constantly, until the shrimp are opaque and the sausage is heated through, about 2 minutes.
- Add the eggs and milk and slowly scramble the mixture with a silicone spatula, scraping up large curds from the bottom of the pan. As soon as the eggs are almost set, but still a tiny bit runny (about 2 minutes), remove from the heat and sprinkle with the Cheddar.
- Broil until the cheese melts, 10 to 15 seconds. Remove the skillet from the oven, drizzle with some Creole sauce, and sprinkle with the green onions.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
CREOLE EGGS
English muffins topped with hard-coiled egg slices and a tasty tomato based sauce. This is done in the microwave, so is quick. Cooking times listed are approximate, depending on wattage of your microwave.
Provided by Outta Here
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place onion, bell pepper, celery, garlic, bay leaf and butter in a 2 quart glass measure. Cover with plastic wrap. Cut a small slit in plastic wrap to vent. Microwave on high for 4 minutes.
- Drain liquid from tomatoes into a small bowl; set aside.
- Add tomatoes to vegie mixture in the glass measure. Add tomato juice, Worcestershire sauce, hot sauce and paprika; stir well. Cover again and microwave on high for 3 minutes. Remove bay leaf.
- Using a small wire whisk, blend cornstarch into reserved tomato liquid. Stir mixture into heated sauce. Cover again. Stirring midway through cooking, microwave on high for 3 minutes or until sauce is bubbly and thickened.
- Toast muffins, place 2 halves on each plate, and top with sliced eggs. Top with sauce; serve immediately.
EGGS NEW ORLEANS
Lively flavors and rich taste from the deep South. This savory delight comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook vegetables and seasonings together for ten minutes.
- Remove bay leaf; add bread crumbs and place in a buttered casserole.
- Break the eggs on top (without breaking the yolks), sprinkle with salt and pepper and cover with grated cheese.
- Bake at 350F for 20 minutes until eggs are set and cheese melts.
Nutrition Facts : Calories 189.9, Fat 6.3, SaturatedFat 1.9, Cholesterol 211.5, Sodium 671, Carbohydrate 23.3, Fiber 3, Sugar 7, Protein 10.4
CREOLE EGGS
I kinda forgot where I got this from. I make these eggs not for breakfast, but usually for dinner. It's a nice change.
Provided by mysticchyna
Categories Breakfast
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a 10 inch skillet, and add the onions and peppers. Saute about 5 minutes.
- Add the garlic and saute another moment or two.
- Add the tomatos, tomato paste, hot sauce, and simmer on low heat for about half and hour. You may add some water if the sauce is too thick. Season with salt and pepper.
- Make 6-8 (depending on how many eggs used) indentations in the sauce using the back of a large spoon or ladel. Break eggs ONE AT A TIME on a saucer, slideing the eggs on the stewed vegies where you made the indentation. Cover and cook about 10 minutes, or until eggs are set to your likeing.
Nutrition Facts : Calories 184.5, Fat 14.1, SaturatedFat 2.8, Cholesterol 211.5, Sodium 379.9, Carbohydrate 7.8, Fiber 1.2, Sugar 2.8, Protein 7.5
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