I can think of no better egg dish or one more beautifully presented than these Eggs A’ La Crème. With a cup of hot Haitian coffee, nothing more is needed to start the day!
Servings: 6
INGREDIENTS:
- 12 eggs
- 1/4 cup melted butter
- 1/8 cup minced onions
- 1/8 cup minced red bell pepper
- 1/8 cup minced green bell pepper
- 1/2 teaspoon flour
- 1/2 cup heavy whipping cream
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon minced garlic
- 2 tablespoon chopped parsley
- 1/2 cup heavy whipping cream
- 1/4 cup vegetable oil
- Salt and black pepper to taste
- Creole seasoning to taste
DIRECTIONS
In a cast iron skillet, heat butter over medium-high heat. Add onions, and bell peppers. Sauté 3-5 minutes or until vegetables are wilted. Add flour, blending well into the vegetable mixture. Add whipping cream, stirring until thickened white sauce is achieved. Season to taste using salt, pepper and Creole seasoning.
Remove from heat and set aside. In a large mixing bowl, combine eggs, thyme, and garlic, parsley, remaining whipping cream and prepared white sauce. Using a wire whisk, blend well to create a whipped egg mixture. Season to taste using salt, pepper and Creole seasoning.
In a large cast iron skillet, heat oil over medium-high heat. Add whipped egg mixture and, using a spatula, stir eggs gently until well scrambled but not dry and overcooked. Spoon the eggs into a plate and serve with toast.
Eggs à La Crème
