Creole Creamed Eggs
The increasing light of springtime is a natural prompt for chickens, which is why eggs are a symbol of the season. They’re an extra boon in WI, where they satisfy our need for something fresh when local vegetables are limited.
Ingredients
8 large eggs
3 cups milk
1 bay leaf
4 tbsp. Organic Valley butter
½ cup shallots, finely chopped
4 tbsp. flour
2 tbsp. Creole mustard
1 cup ham, chopped
6 ounces fresh spinach, lightly cooked, chopped and squeezed to remove excess liquid
Pinch of cayenne pepper
Salt
Freshly ground pepper
4 Semolina toast or toasted English muffin halves
Chopped green onions
Directions
Place eggs* in a saucepan and cover with cold water. Place over a medium flame. When the water comes to a simmer, turn off the heat, cover the pan and let the eggs stand 8 minutes. Drain and immerse eggs in ice water to cool them.
Meanwhile, make a bechamel (white sauce): heat milk and bay leaf in a small saucepan over a low flame. Keep warm.
Melt butter in a medium saucepan over medium-low flame. Add shallots and cook, stirring often, until tneder, about 5 minutes.
Stir in flour and cook, stirring often, about 5 minutes. Whisk in the hot milk and mustard. Simmer slowly, stirring often, 5-7 minutes.
Peel and coarsely chop the eggs. Add eggs and ham or spinach to bechamel. Season with cayenne, salt and pepper to taste. The mixture can now be simmered briefly and served right away or cooled off and reheated just before serving.
To serve, remove bay left and spoon hot mixture ove semolina toast or toasted english muffins. Sprinkle each serving with green onions.
*Use older eggs rather than super-fresh ones. The former will peel better because as an egg ages, the pH of the albumen (egg white) increases. This makes the egg white cling less tenaciously to the thin membrane that lies under the shell's surface. Thus, the shell peels away more easily.
Suggestions
This lively take on a classic brunch entrée can actually be served for any meal of the day. Spoon the creamed eggs over toast made from Cabbibo’s semolina bread (available at the Dane County Farmers’ Market) or on grilled English muffin halves.
If you want to fancy it up for a graduation brunch (or other springtime special-occasion), pour the hot mixture into a buttered baking dish and shower it with fresh breadcrumbs and butter bits. Then place the dish under a broiler to brown the crumbs.
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