Eggs À La Créme
(Serves 6)Courtesy of John Folse
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 garnishIn 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.
