Creamed Eggs Chartres

Very soon you’re bound to have a few boiled eggs left over, and here’s a great recipe for those come Monday morning or for a light buffet any time of the day. I always add a tablespoon of Parmesan to the egg mixture.

Brennan’s of New Orleans: Creamed Eggs Chartres

1 cup finely chopped/shredded white onions
1/3 cup butter
1/4 cup flour
2 cups of milk
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
4 hard boiled eggs, peeled and sliced (reserving 4 center slices for garnishment)
2 tablespoons Parmesan cheese
1 tablespoon of paprika

In a large skillet sauté onion in butter until clear/transparent; stir in flour and cook slowly 3-5 minutes more. Blend in milk and egg yolk until smooth. Add salt and pepper. Cook, stirring constantly, 8-10 minutes longer or until sauce thickens. Remove from heat, add sliced eggs and mix lightly. Spoon into 2 8-oz casseroles and sprinkle with paprika and Parmesan cheese mixed together. Bake at 350 degrees until bubbling. Garnish with eggs slices; serves two. This is a wonderful breakfast or brunch recipe, and can be served in a casserole with toasted French bread slices.

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