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Golden Eggs in Creole Cream Sauce


Golden Eggs in Creole Cream Sauce

Golden Eggs in Creole Cream Sauce

Terri Pischoff Wuerthner

This is a wonderful way to serve those leftover Easter eggs! The mild Creole sauce coats the egg quarters, and the crunchy toasted English muffins are the perfect texture contrast for the creamy eggs.

Reserving some of the egg yolks to scatter on the finished dish gives an appealing bright yellow color--very "Easter-like."

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: Serves 4


  • 6 hard cooked eggs
  • Easter Eggs link]
  • 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


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.

For information and other recipes using leftover hard cooked eggs, see:

Breakfast Casseroles and Egg Recipes

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