Lundi: Recipes

I've never been a big breakfast fan but every once in a while a delightful breakfast dish will show up out of the blue and make me wish I liked that first meal of the day a whole lot more.  Today’s recipe is one of them.

While staying at a bed and breakfast in Northern California wine country some years ago, my husband and I were presented with creamed eggs on toast one morning.  The dish was delicious, if unfortunately bland looking, and I’ve been looking for a similar recipe ever since.  Thanks to La Bouche Creole II, Leon E. Soniat Jr.’s second book of New Orleans favorites published after his death by his wife June, I’ve found it.  This one is even tastier than the one I remember which probably has to do with the addition of typical Creole seasonings like cayenne and celery seed.

6 tbsps unsalted butter

1 medium onion, finely chopped

4 green onions, finely chopped

3 tbsps flour

6 hard cooked eggs, sliced

1 cup heavy cream

1 tsp celery seed

½ tsp cayenne pepper

6 slices buttered toast

Melt butter in a saucepan.  Add the onion and green onion; simmer over low heat for 10 minutes, stirring frequently.  Sprinkle in the flour and stir continuously for four minutes.  Fold the eggs gently into the butter mixture and allow to simmer for two minutes.  Add cream and seasonings to finish.  Put slices of toast on six plates and distribute egg sauce evenly over each.  Bon appetite ~

Header: Continental Breakfast by Elizabeth Paxton