Creole Creamed Eggs (with Ham or Spinach)
Organic Valley
What ever happened to creamed eggs on toast? It was popular during the Depression, when cheap, comforting meals were the order of the day. It’s also one of those dishes that tastes way better than its name sounds. This version is a zippy take on an old favorite that’s fitting for lunch, brunch or dinner. Serve it over toast made from semolina bread or on toasted English muffin halves. If you want to fancy it up a bit, turn the hot mixture into a buttered baking dish, sprinkle it with fresh breadcrumbs and some bits of butter. Then place the dish under a broiler to brown the crumbs.
ingredients
Ingredients:- 8 large Organic Valley eggs
- 3 cups Organic Valley milk
- 1 bay leaf
- 4 tablespoons Organic Valley butter
- 1/2 cup finely chopped shallots
- 4 tablespoons flour
- 2 tablespoons Creole mustard
- 1 cup diced Organic Prairie ham, or
- 4-6 ounces lightly cooked fresh spinach (chopped and squeezed to remove excess liquid)
- pinch of cayenne pepper
- salt and black pepper
- Also:
- semolina toast or toasted English muffin halves
- chopped green onions
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