Best 4 Eggs Creole Over Toast Recipes

Indulge in the vibrant flavors of Eggs Creole, a delightful Southern-style dish that tantalizes your taste buds with its rich and aromatic flavors. Originating from New Orleans, this Creole classic combines the goodness of eggs, tomatoes, bell peppers, onions, and a medley of Creole seasonings, creating a symphony of flavors that will leave you craving for more. Eggs Creole is traditionally served over crispy toasted bread, making it a perfect brunch or breakfast option. This versatile dish can also be enjoyed as a hearty lunch or dinner, accompanied by sides such as grits, hash browns, or a fresh garden salad. So, gather your ingredients, fire up your stove, and embark on a culinary journey to savor the deliciousness of Eggs Creole, a dish that embodies the vibrant spirit of Creole cuisine!

Let's cook with our recipes!

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

Ingredients

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

CREAMED EGGS ON TOAST

Creamed Eggs on Toast image

This is my husband's favorite use of leftover hard boiled Easter eggs. Great comfort food!

Provided by Chrissy

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

12 hard-cooked eggs, peeled
¼ cup butter
½ cup all-purpose flour
3 cups milk
1 tablespoon chicken bouillon granules
6 slices white bread, lightly toasted
salt and white pepper to taste

Steps:

Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.

Nutrition Facts : Calories 390.9 calories, Carbohydrate 27.6 g, Cholesterol 454.2 mg, Fat 21.7 g, Fiber 0.9 g, Protein 19.8 g, SaturatedFat 9.9 g, Sodium 586.4 mg, Sugar 8.1 g

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

Ingredients

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.

CREAMED EGGS CURRY

Creamed Eggs Curry image

Make and share this Creamed Eggs Curry recipe from Food.com.

Provided by ketchup

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon light margarine
1/4 cup diced celery
1/8 cup diced green bell pepper
3 tablespoons roasted red peppers, diced
4 eggs, hard-boiled (diced)
4 tablespoons all-purpose flour
2 1/2 cups skim milk
1 teaspoon curry powder or 1 teaspoon garam masala
1 dash salt
1 dash pepper, to taste
1 dash cayenne pepper, if desired
8 slices white low-calorie bread, toasted

Steps:

Melt margarine in a frying pan over medium heat and cook celery and peppers until soft.
Add flour and milk and stir until thickened.
Add diced egg and spices and cook until heated through and creamy.
Serve over toast.

Nutrition Facts : Calories 168.6, Fat 5.5, SaturatedFat 1.8, Cholesterol 214.6, Sodium 293.2, Carbohydrate 15.6, Fiber 0.6, Sugar 0.7, Protein 13.4

Tips for Making Eggs Creole Over Toast:

Use fresh ingredients for the best flavor.
Chop the vegetables finely so they cook evenly.
Saute the vegetables in butter or oil until they are soft and fragrant.
Add the eggs and cook until they are set to your liking.
Season the eggs with salt, pepper, and other spices to taste.
Serve the eggs over toast, grits, or rice.

Conclusion:

Eggs Creole over toast is a delicious and easy-to-make breakfast, lunch, or dinner. It is a great way to use up leftover vegetables and eggs. This dish is also a good source of protein, vitamins, and minerals.