Eggs A La Creme

* 12 eggs
* 1/4 cup melted butter
* 1/8 cup minced onions
* 1/8 cup minced celery
* 1/8 cup minced red bell pepper
* 1/8 cup minced green bell pepper
* 1/2 tbsp flour
* 1/2 cup heavy whipping cream
* 1 tsp fresh thyme, chopped
* 2 tbsps fresh basil, chopped
* 1 tbsp minced garlic
* 2 tbsps chopped parsley
* 2 tbsps sliced green onion tops
* 1/2 cup heaving whipping cream
* 1/4 cup vegetable oil
* 1 cup crawfish tails
* Salt and black pepper to taste
* Creole seasoning to taste

In a cast iron skillet, heat butter over medium-high heat. Add onions, celery and bell peppers. Saute 3-5 minutes or until vegetables are wilted. Add flour, blending well into the vegetable mixture. Add whipping cream, stirring until thickened white sauce is achieved. Season to taste using 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. In a large cast iron skillet, heat oil over medium-high heat. Add crawfish tails and saute 2-3 minutes or until pink and curled. Add whipped egg mixture and, using a spatula, stir eggs gently until well scrambled but not dry and overcooked. Spoon the eggs into a stemmed champagne goblet and serve with toast. Garnish with chopped parsley and paprika.

Recipe Summary:
Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 15 minutes

Other recipes by Southern Comfort B&B:
Pain Perdu Count Pontchartrain
Sweet Potato-pecan Waffles
Spinach And Goat Cheese Quiche

Recipe Provided By:
Southern Comfort B&B
New Orleans, LA

New Orleans Bed and Breakfast Inns