Best 8 Creole Eggs Recipes

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In the realm of breakfast and brunch dishes, Creole eggs stand out as a delectable and versatile culinary creation. Originating from the vibrant and flavorful cuisine of Louisiana, Creole eggs encompass a range of recipes that combine the richness of eggs with an array of savory ingredients, creating a symphony of taste that is sure to tantalize your palate. From the classic Creole scrambled eggs, featuring a medley of bell peppers, onions, and succulent shrimp, to the indulgent Creole eggs Benedict, where poached eggs are elegantly perched atop buttery biscuits and smothered in a creamy sauce, this article presents a comprehensive exploration of this iconic dish. Whether you prefer the simplicity of fried eggs in a Creole sauce, the hearty goodness of Creole omelets, or the innovative twist of Creole eggs casserole, there's a recipe here to satisfy every craving. So, embark on a culinary journey and discover the many ways to savor the delightful union of eggs and Creole flavors.

Here are our top 8 tried and tested recipes!

EGGS CREOLE OVER TOAST



Eggs Creole Over Toast image

Tasty egg scramble.

Provided by cassiopeia222

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 tablespoon butter
¼ cup chopped mushrooms
1 tablespoon chopped onion
1 tablespoon chopped green bell pepper
1 cup crushed tomatoes
1 tablespoon capers
6 eggs, beaten
4 slices bread, toasted

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



Creole Eggs image

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

1 onion, chopped
3 green peppers, chopped
2 garlic cloves, pressed
8 tablespoons butter
1 (15 ounce) can Italian-style diced tomatoes (or garlic seasoned)
1/2 cup flour
2 cups milk
10 hard-boiled eggs, sliced
1 1/2 cups cracker crumbs
salt and pepper

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

CHICKEN CREOLE DEVILED EGGS



Chicken Creole Deviled Eggs image

Scrambling for a quick-and-easy recipe to use up some of those hard-cooked Easter eggs? Just add a little diced chicken and these zippy deviled-egg snacks from our Test Kitchen are almost a lunch in themselves! NO CREOLE seasoning or honey mustard? The following spices can be substituted for the Creole seasoning: ¼ teaspoon each paprika and garlic powder, and a pinch each of cayenne pepper, dried thyme and ground cumin. As a substitute for honey mustard, combine ½ teaspoon Dijon mustard and ½ teaspoon honey.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1 dozen.

Number Of Ingredients 9

6 hard-boiled large eggs
1/2 cup diced cooked chicken
5 tablespoons mayonnaise
1 tablespoon finely chopped onion
1 teaspoon honey mustard
1/2 teaspoon ground mustard
1/2 teaspoon Creole seasoning
1/8 teaspoon hot pepper sauce
1 tablespoon minced fresh parsley

Steps:

  • Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash the yolks. Stir in the chicken, mayonnaise, onion, honey mustard, ground mustard, Creole seasoning and hot pepper sauce. Pipe or spoon into egg whites. Sprinkle with parsley. Refrigerate until serving.

Nutrition Facts : Calories 187 calories, Fat 15g fat (3g saturated fat), Cholesterol 227mg cholesterol, Sodium 198mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.

CREOLE DEVILED EGGS



Creole Deviled Eggs image

Make and share this Creole Deviled Eggs recipe from Food.com.

Provided by The Range Rover

Categories     Creole

Time 20m

Yield 16 serving(s)

Number Of Ingredients 9

16 large hard-boiled eggs
1/2 cup mayonnaise
1 tablespoon lemon juice
5 drops hot sauce
1/4 teaspoon salt
1/2 teaspoon ground red pepper
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped red bell peppers

Steps:

  • Slice eggs in half and remove yolk.
  • Process yolks, mayo and next 4 ingredients in food processer until smooth; stopping once to scrape down the sides.
  • Add chives, parsley and bell pepper.
  • Pulse until blended.
  • Spoon yolk mixture into egg halves.
  • Granish eggs by dusting each with more ground red pepper.
  • If desired you can add more chives and parsley as well to garnish.

CREOLE EGGS



Creole Eggs image

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

1 onion, cut in half and thinly sliced
1 green bell pepper, seeded and cut into thin strips
2 celery ribs, thinly sliced
2 garlic cloves, thinly sliced
1 bay leaf
2 tablespoons unsalted butter
1 (15 ounce) can diced tomatoes, liquid reserved
1 cup tomato juice
4 teaspoons Worcestershire sauce
4 teaspoons louisiana hot sauce
2 teaspoons paprika
1 1/2 tablespoons cornstarch
4 English muffins, split in half
8 hard-boiled eggs, peeled and sliced

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.

CREOLE SHRIMP DEVILED EGGS



Creole Shrimp Deviled Eggs image

Submitted by Alex Birman at Curious Cuisiners' April 15th meeting.

Provided by Ginny Carriera

Categories     Other Appetizers

Time 1h5m

Number Of Ingredients 10

12 large, hard-cooked eggs, peeled
12 large, cooked shrimp, peeled and diced
3 Tbsp mayonnaise
1 Tbsp fresh dill, chopped
1 Tbsp fresh lemon juice
2 tsp dijon mustard
2 tsp capers, chopped
1/2 tsp ground, black pepper
1/4 tsp salt
1/4 tsp tabasco sauce

Steps:

  • 1. Halve eggs lengthwise. Place yolks in medium bowl. Set aside egg whites. Mash yolks with a fork and add shrimp, mayonnaise, dill, lemon juice, mustard, capers, pepper, salt and Tabasco. Mix well. Fill egg whites. Garnish with dill and serve.

GOLDEN EGGS IN CREOLE CREAM SAUCE



Golden Eggs in Creole Cream Sauce image

DH and I enjoyed this decadent recipe for brunch today. I did not have store bought Creole mustard, so we used Recipe #38148. We skipped the reserving of the egg yolks to scatter on the finished dish as it was just us eating and we didn't really care about the garnish. I used my egg maker for the hard cooked eggs. From southernfood.about.com

Provided by Dr. Jenny

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

6 hard-boiled eggs
3 tablespoons butter
1/4 cup flour
1 1/2 teaspoons creole mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/2 cups milk
4 English muffins, split and toasted

Steps:

  • Peel eggs and cut in quarters. Reserve yolks from 2 of the eggs and press through a sieve. Set egg quarters and sieved yolks aside.
  • Melt butter in a skillet set over medium heat. When butter has melted, add flour, mustard, salt and cayenne and whisk to combine. Add milk and continue to whisk until sauce starts to bubble and is thick and blended, about 5 minutes. Remove from heat.
  • Gently fold egg quarters into sauce, and divide mixture on top of the 8 toasted English muffin halves. Sprinkle with the reserved sieved egg yolks and serve immediately.

CREOLE EGGS



Creole Eggs image

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

1/4 cup olive oil (or just whatever you need)
2 garlic cloves, chopped
1 (14 ounce) can Mexican-style tomatoes, with green chilis
2 tablespoons tomato paste
1 onion, chopped
2 green peppers, chopped
1 dash hot sauce
salt or pepper
6 -8 eggs

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

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overcook the eggs. They should be cooked until the whites are just set and the yolks are still runny.
  • Season the eggs generously with salt and pepper. Creole seasoning is a great option for adding extra flavor.
  • Serve the eggs immediately with your favorite sides, such as toast, grits, or hash browns.

Conclusion:

Creole eggs are a delicious and easy-to-make breakfast or brunch dish. With just a few simple ingredients, you can create a flavorful and satisfying meal that will please everyone at the table. So next time you're looking for a quick and easy breakfast or brunch recipe, give Creole eggs a try!

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