Golden Eggs in Creole Cream Sauce
Elevate your brunch game with this decadent recipe for Golden Eggs in Creole Cream Sauce. Perfectly boiled eggs are nestled in a velvety, flavorful sauce infused with the bold spices of Cajun seasoning, smoked paprika, and a touch of garlic. A medley of sautéed onion, bell pepper, and celery adds depth to the creamy base of milk and heavy cream thickened with a classic roux. Served with toasted French bread for dipping, this dish pairs rustic charm with Creole-inspired flair, creating a comforting yet elegant meal. Ready in under an hour, it’s an impressive option for a sophisticated brunch or a unique dinner idea that will delight your guests.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 1 small white onion, finely chopped
- 0.5 cup green bell pepper, finely diced
- 1 piece celery stalk, finely diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning
- 0.5 teaspoon hot sauce (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 4 pieces sliced French bread (for serving)
- 1 tablespoon olive oil
Instructions
Start by boiling the eggs. Place the eggs in a saucepan, cover them with water, and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 8-10 minutes.
Drain the eggs and transfer them to a bowl of ice water to cool. Once cooled, gently peel the eggs and set them aside.
In a deep skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, bell pepper, celery, and garlic, and sauté until softened, about 5 minutes.
Add the tomato paste, smoked paprika, Cajun seasoning, and a pinch of salt and pepper to the skillet. Stir to blend the flavors, cooking for 1-2 minutes.
In the same pan, melt the butter and sprinkle in the flour, whisking constantly to form a roux. Cook for 2 minutes, ensuring the mixture doesn’t brown.
Gradually whisk in the milk and heavy cream, making sure the sauce is smooth. Bring it to a gentle simmer, allowing it to thicken for 5-7 minutes.
Taste and adjust seasoning with salt, black pepper, and optional hot sauce if desired.
Gently lower the peeled eggs into the sauce to warm them through, spooning the sauce over the eggs.
Sprinkle the dish with freshly chopped parsley.
To serve, place one or two eggs on each plate, spoon generous amounts of the Creole cream sauce over the top, and serve with slices of toasted French bread on the side.
Nutrition Facts
Calories |
2319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.8 g | 183% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1388 mg | 463% | |
| Sodium | 3895 mg | 169% | |
| Total Carbohydrate | 176.6 g | 64% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 38.4 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 1005 mg | 77% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2456 mg | 52% | |
*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.
