Eggs À La CrèMe

1. 1

   In a cast iron skillet, heat butter over medium-high heat.

2. 2

   Add onions, and bell peppers.

3. 3

   Saute 3-5 minutes or until vegetables are wilted.

4. 4

   Add flour, blending well into the vegetable mixture.

5. 5

   Add whipping cream, stirring until thickened white sauce is achieved. Season to taste using salt, pepper and Creole seasoning.

6. 6

   Remove from heat and set aside.

7. 7

   In a large mixing bowl, combine eggs, thyme, and garlic, parsley.

8. 8

   Add remaining whipping cream and prepared white sauce.

9. 9

   Using a wire whisk, blend well to create a whipped egg mixture.

10. 10

    Season to taste using salt, pepper and Creole seasoning.

11. 11

    In a large cast iron skillet, heat oil over medium-high heat.

12. 12

    Add whipped egg mixture and, using a spatula.

13. 13

    Stir eggs gently until well scrambled but not dry and overcooked.

14. 14

    Spoon the eggs into a plate and serve with toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.