Eggs À La Créme

I’ve been served many exotic egg dishes in my travels including the thousand-year eggs of China. However, I can think of no better egg dish or one more beautifully presented than these Eggs à la Crème. This elegant dish was first created by Maugie Pastor of T’Frere’s House in Lafayette, La. Eggs à la Crème and a cup of hot black Cajun Coffee (see recipe) is the perfect start to any day.

Eggs À La Créme

  • 12 eggs
  • ¼ cup melted butter
  • ⅛ cup minced onions
  • ⅛ cup minced celery
  • ⅛ cup minced red bell peppers
  • ⅛ cup minced green bell peppers
  • ½ Tbsp flour
  • 1 cup heavy whipping cream
  • salt and black pepper to taste
  • Creole seasoning to taste
  • 1 tsp chopped thyme
  • 2 Tbsp chopped basil
  • 1 Tbsp minced garlic
  • 2 Tbsp chopped parsley
  • 2 Tbsp sliced green onions
  • ¼ cup vegetable oil
  • 1 cup crawfish tails
  • chopped parsley for garnish
  • dash of paprika for garnish

In a cast iron skillet, melt butter over medium-high heat. Add onions, celery and bell peppers. Sauté 3–5 minutes or until vegetables are wilted. Blend in flour then add ½ cup whipping cream. Stir until thickened white sauce is achieved. Season with salt, pepper and Creole seasoning. Remove from heat and set aside. In a large mixing bowl, combine eggs, thyme, basil, garlic, parsley, green onions, remaining whipping cream and prepared white sauce. Using a wire whisk, blend well to create a whipped egg mixture. Season with salt, pepper and Creole seasoning. In a large cast iron skillet, heat oil over medium-high heat. Add crawfish and sauté 2–3 minutes. Add whipped egg mixture. Using a spatula, stir eggs gently until scrambled but not dry and overcooked. Spoon eggs into a stemmed champagne goblet and garnish with chopped parsley and paprika. Serve with toast.


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