Best 4 Eggs Creole Over Toast Recipes

Eggs Creole is a classic Southern dish that is perfect for breakfast, lunch, or dinner. This savory dish is made with eggs, bell peppers, onions, tomatoes, and spices, and it is typically served over toast. Eggs Creole is a flavorful and satisfying dish that is sure to please everyone at your table. If you're looking for a delicious and easy recipe for Eggs Creole over toast, you've come to the right place. In this article, we'll provide you with a step-by-step guide to making this classic dish, along with tips and tricks for getting the best results.

Here are our top 4 tried and tested recipes!

EGGS CREOLE OVER TOAST

Eggs Creole Over Toast image

Tasty egg scramble.

Provided by cassiopeia222

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon butter
¼ cup chopped mushrooms
1 tablespoon chopped onion
1 tablespoon chopped green bell pepper
1 cup crushed tomatoes
1 tablespoon capers
6 eggs, beaten
4 slices bread, toasted

Steps:

Melt butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and pepper in melted butter until soft, about 5 minutes; add tomatoes and capers and bring to a simmer.
Pour beaten eggs over vegetable mixture; cook and stir until eggs are scrambled and no longer runny, about 5 minutes. Spoon egg mixture over toast.

Nutrition Facts : Calories 222 calories, Carbohydrate 18.3 g, Cholesterol 286.6 mg, Fat 11.4 g, Fiber 2 g, Protein 12.7 g, SaturatedFat 4.4 g, Sodium 440.4 mg, Sugar 1.9 g

CREOLE EGGS

Creole Eggs image

English muffins topped with hard-coiled egg slices and a tasty tomato based sauce. This is done in the microwave, so is quick. Cooking times listed are approximate, depending on wattage of your microwave.

Provided by Outta Here

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 onion, cut in half and thinly sliced
1 green bell pepper, seeded and cut into thin strips
2 celery ribs, thinly sliced
2 garlic cloves, thinly sliced
1 bay leaf
2 tablespoons unsalted butter
1 (15 ounce) can diced tomatoes, liquid reserved
1 cup tomato juice
4 teaspoons Worcestershire sauce
4 teaspoons louisiana hot sauce
2 teaspoons paprika
1 1/2 tablespoons cornstarch
4 English muffins, split in half
8 hard-boiled eggs, peeled and sliced

Steps:

Place onion, bell pepper, celery, garlic, bay leaf and butter in a 2 quart glass measure. Cover with plastic wrap. Cut a small slit in plastic wrap to vent. Microwave on high for 4 minutes.
Drain liquid from tomatoes into a small bowl; set aside.
Add tomatoes to vegie mixture in the glass measure. Add tomato juice, Worcestershire sauce, hot sauce and paprika; stir well. Cover again and microwave on high for 3 minutes. Remove bay leaf.
Using a small wire whisk, blend cornstarch into reserved tomato liquid. Stir mixture into heated sauce. Cover again. Stirring midway through cooking, microwave on high for 3 minutes or until sauce is bubbly and thickened.
Toast muffins, place 2 halves on each plate, and top with sliced eggs. Top with sauce; serve immediately.

CREOLE EGGS

Creole Eggs image

Make and share this Creole Eggs recipe from Food.com.

Provided by loof751

Categories Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 onion, chopped
3 green peppers, chopped
2 garlic cloves, pressed
8 tablespoons butter
1 (15 ounce) can Italian-style diced tomatoes (or garlic seasoned)
1/2 cup flour
2 cups milk
10 hard-boiled eggs, sliced
1 1/2 cups cracker crumbs
salt and pepper

Steps:

In a large skillet, brown onions, peppers, and garlic in 2 tablespoons of butter. Add tomatoes and simmer 5 minutes.
In a medium saucepan melt remaining 6 tablespoons of butter. Add flour and stir until lightly browned. Add milk slowly, stirring constantly until thick. Season with salt and pepper.
Blend white sauce with tomato mixture.
In a greased 2 quart casserole dish, alternate layers of sliced eggs, tomato mixture, and cracker crumbs. You should have 3 layers, ending with the crumbs.
Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 497.8, Fat 28, SaturatedFat 14.4, Cholesterol 362.9, Sodium 292.9, Carbohydrate 43.6, Fiber 3.1, Sugar 5, Protein 18.4

EGGS BAKED IN TOAST

Eggs Baked in Toast image

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 7

Ingredients

8 slices bread (1/2 inch thick)
2 tablespoons softened butter
4 large eggs
2 plum tomatoes, chopped
4 ounces Canadian bacon, diced
5 ounces cheddar cheese, grated (1 1/2 cups)
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 425 degrees. Using a 3-inch biscuit cutter or your fingers, make a hole in the center of 4 slices of bread. Butter one side of the remaining 4 slices.
Place the 4 buttered slices, buttered side down, on a baking sheet. Top with the slices with holes in the center. Break 1 egg into each hole, keeping the yolk intact. Cover with tomatoes, bacon, and cheese. Season with salt and pepper.
Bake until cheese has melted, and the egg is set but slightly runny, about 15 minutes. Be sure to check frequently, as the eggs set quickly.

Tips:

Use fresh, high-quality ingredients for the best flavor and texture.
Don't overcook the eggs; they should be cooked through but still slightly runny.
Use a good quality bread for the toast, such as a thick-sliced sourdough or French bread.
Toast the bread until it is golden brown and crispy.
Season the eggs and toast with salt and pepper to taste.
Serve the eggs and toast immediately, while they are hot and fresh.

Conclusion:

Eggs Creole over toast is a delicious and satisfying breakfast or brunch dish that is easy to make and can be tailored to your own taste preferences. With its combination of savory eggs, flavorful sauce, and crispy toast, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give Eggs Creole over toast a try!