Eggs a La King
Elevate your breakfast or brunch spread with the indulgent elegance of Eggs a La King! This comforting classic combines velvety scrambled eggs with a rich, creamy sauce loaded with tender diced chicken, sweet red bell peppers, and vibrant peas. Nestled atop flaky puff pastry shells or toasted bread slices, this dish is the perfect blend of creamy, savory, and decadent textures. The luscious sauce starts with a buttery roux, slowly whisked with chicken broth and milk to achieve a silky finish, while the eggs are gently cooked with heavy cream to buttery perfection. Garnished with fresh parsley, this recipe is a crowd-pleasing centerpiece that’s as inviting as it is delicious. Ready in just 40 minutes, it’s ideal for brunch gatherings or even a fancy weeknight dinner. Serve Eggs a La King warm for the ultimate indulgent experience!
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.75 cups Whole milk
- 1 cup Cooked chicken breast, diced
- 0.5 cup Red bell pepper, diced
- 0.5 cup Frozen peas
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 Large eggs
- 2 tablespoons Heavy cream
- 4 pieces Puff pastry shells or toasted bread slices
- 2 tablespoons Fresh parsley, chopped
Instructions
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
Gradually pour in the chicken broth and milk, whisking constantly to avoid lumps. Cook until the mixture thickens, about 3-4 minutes.
Stir in the diced chicken, red bell pepper, frozen peas, salt, and black pepper. Reduce the heat to low and let the mixture simmer for 5 minutes, stirring occasionally. Set aside and keep warm.
In a large skillet, melt the remaining 2 tablespoons of butter over medium-low heat. In a bowl, whisk together the eggs and heavy cream until well mixed.
Pour the egg mixture into the skillet and cook gently, stirring with a spatula, until soft scrambled eggs form. Remove from heat immediately to avoid overcooking.
To assemble, place one puff pastry shell or a slice of toasted bread on each plate. Spoon the creamy chicken and vegetable mixture over the top.
Divide the scrambled eggs evenly among the plates, layering them over the sauce. Sprinkle with chopped parsley for garnish.
Serve immediately while warm.
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1510 mg | 503% | |
| Sodium | 3530 mg | 153% | |
| Total Carbohydrate | 108.2 g | 39% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 21.6 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 543 mg | 42% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2126 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
