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Eggs Creole

We like to serve eggs creole over fried cheese grits.

A day ahead, cook enough grits for eight servings. And while they are hot, spread the grits into a three quart casserole pan. Chill over night. The cold grits will be firm enough to cut into eight squares about a half-inch thick.

Heat a griddle to 375 degrees. Brush with melted butter and fry the grits, turning once, until browned on both sides.

Makes enough sauce for 8 to 10 servings

2 Tbl. olive oil
1 onion, finely chopped
1 green bell pepper, chopped
2 large celery ribs, chopped
1 bay leaf
1 garlic clove, minced
1 Tbl. paprika
1-1/2 tsp. flour
1/4 tsp. cayenne pepper
1 cup chicken broth
1 cup canned tomato puree
1 tsp. worcestershire
salt to taste
eggs, two per person
Chopped parsley for garnish

In a medium saucepan, heat the olive oil. Add the onion, pepper, celery and bay leaf and saute over medium heat, stirring, for 5 minutes. Stir in the garlic and saute for another minute.

Mix the paprika, flour and cayenne together and stir into the saute. Cook, stirring, for another minute, then add the chicken broth, tomato puree and worcestershire. Lower the heat and simmer, covered, for several minutes. Season to taste with salt. Simmer, uncovered, for ten minutes. Add a little water if it gets too thick.

To serve, place a serving of cheese grits on the plate, add two soft scrambled eggs, and top with the creole sauce. Garnish with chopped parsley.

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Scott & Toni Rowe, Owners/Innkeepers
101 Folkestone Road Bryson City, NC 28713-7891

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