Eggs Creole

Join Cajun Chef Ryan covering New Orleans and me in Mobile for this

2010 Mardi Gras Series

Hurry, parade's coming!

The parades are starting soon and that means friends will be heading our way. What's better than a day parade and what's better than a brunch serving egg dishes. One of my favorite is creamed eggs over toast. It is simple to make - a white milk sauce made with either bacon drippings or chicken bouillon. Hard boiled eggs are stirred into the sauce with a little seasoning and maybe a crunch factor like blanched asparagus. Bacon and sausage, a tray of fruit along with morning beverages rounds out a really simple meal.

The recipe below goes a bit further, adding a whole lot of depth to creamed eggs and to ease in serving, it's made into a casserole. This is an old southern dish made many years using simple, kitchen staples. Rich in a Creole tomato sauce, this one is delicious over grits or as many folks do, serve it over a bed of white rice. Again, breakfast meats and brunch type beverages are all that is needed to make everyone happy and in a festive parade watching mood.

Now my Mardi Gras buddy, Ryan Boudreaux is cooking up another wonderful brunch dish,  one from New Orleans and the Restaurant de la Tour Eiffel where he enjoyed working in the late '80's. Being on a main route, parade goers enjoyed special brunch dishes like the one he's posting today, Florentine Omelet. Don't miss out as he flips this delicious omelet your way - visit him today at Cajun Chef Ryan for the lastest in this Mardi Gras series.

Back in Mobile, I'm starting to feel the anticipation and excitement as the parade gets ready to roll. Passerby folks are slowly meandering down the street easing their way to get a closer view. Along our sidewalk, we watch as their heads turn and we notice each inhale the Creole aromas drifting out across the lawn. Happily, we're enjoying morning cocktails and this tasty, Mardi Gras breakfast. Hope you'll join us.

Eggs Creole

9 hard boiled eggs, sliced
1 cup shredded cheese, optional
1 cup cracker crumbs mixed with melted butter

White Sauce:
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper

Tomato Sauce:
4 tablespoons butter
1 medium onion
1 medium bell pepper
4 ribs celery, chopped
2 garlic cloves, minced
1 -2 1/2 pound canned tomatoes
1/2 tablespoon chili powder
Cayenne to taste
1 teaspoon sugar
2 tablespoons horseradish
2 tablespoons Worcestershire

Make the white sauce in a medium saucepan by melting butter and stirring in flour, then the milk. Add salt, pepper and heat until smooth. Set aside.

Prepare tomato sauce by melting the butter in a large pan and add onions, bell pepper and celery cooking until soft. Stir in the tomatoes with juice and remaining ingredients. Cook over medium heat until thick.

In a greased casserole dish, cover bottom with white sauce, a layer of the eggs followed by a layer of the tomato sauce. Repeat ending with tomato sauce on top. Mix the butter crumbs with the cheese if desired and sprinkle over the top.

Bake in a preheated 350 degree F. oven for 15 to 20 minutes until bubbly and crumbs are light brown.

Serve over grits or white rice along with crusty French bread.

More about this series:

• Joining me in this endeavor is Cajun Chef Ryan ~ see more from this series: his Welcome to Mardi Gras 2010 / an awesome King Cake recipe / a parade tradition and fun post on Sloppy Joe’s with Sweet Potato Fries 
• My previous recipes & posts in this series: Shrimp & Grits - 2 recipes / My take on bouillabaisse and always a crowd pleaser / Duck & Sausage Gumbo / Mardi Gras Pick-Me-Ups / Cajun Pastalaya / Mardi Gras Shrimp Mold / Marinated Shrimp & Mushrooms 
• Learn more about Mardi Gras in Mobile at Mobile Bay
• Historical timetable from Mardi Gras Digest
• Mobile Parade Schedule

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