Eggs à La Crème
By: Martine Alphonse
Published: Saturday, September 11, 2010 - 7:11pm

Ingredients




12 eggs
1/4 cup melted butter
1/8 cup minced onions
1/8 cup minced red bell pepper
1/8 cup minced green bell pepper
1/2 teaspoon flour
1/2 cup heavy whipping cream
1 teaspoon fresh thyme, chopped
1 tablespoon minced garlic
2 tablespoons chopped parsley
1/2 cup heavy whipping cream
1/4 cup vegetable oil
Salt and black pepper to taste
Creole seasoning to taste

Preparation

1 In a cast iron skillet, heat butter over medium-high heat. 2 Add onions, and bell peppers. 3 Sauté 3-5 minutes or until vegetables are wilted. 4 Add flour, blending well into the vegetable mixture. 5 Add whipping cream, stirring until thickened white sauce is achieved. Season to taste using salt, pepper and Creole seasoning. 6 Remove from heat and set aside. 7 In a large mixing bowl, combine eggs, thyme, and garlic, parsley. 8 Add remaining whipping cream and prepared white sauce. 9 Using a wire whisk, blend well to create a whipped egg mixture. 10 Season to taste using salt, pepper and Creole seasoning. 11 In a large cast iron skillet, heat oil over medium-high heat. 12 Add whipped egg mixture and, using a spatula. 13 Stir eggs gently until well scrambled but not dry and overcooked. 14 Spoon the eggs into a plate and serve with toast.

About


I can think of no better egg dish or one more beautifully presented than these Eggs A' La Crème. With a cup of hot Haitian coffee, nothing more is needed to start the day!