Golden Eggs In Creole Cream Sauce

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Dh and i enjoyed this decadent recipe for brunch today. i did not have store bought creole mustard, so we used recipe #38148. we skipped the reserving of the egg yolks to scatter on the finished dish as it was just us eating and we didn't really care about the garnish. i used my egg maker for the hard cooked eggs. from southernfood.about.com

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Steps

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Peel eggs and cut in quarters.

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Reserve yolks from 2 of the eggs and press through a sieve.

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Set egg quarters and sieved yolks aside.

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Melt butter in a skillet set over medium heat.

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When butter has melted , add flour , mustard , salt and cayenne and whisk to combine.

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Add milk and continue to whisk until sauce starts to bubble and is thick and blended , about 5 minutes.

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Remove from heat.

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Gently fold egg quarters into sauce , and divide mixture on top of the 8 toasted english muffin halves.

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Sprinkle with the reserved sieved egg yolks and serve immediately.

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Ingredients

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eggs, butter, flour, creole mustard, salt, cayenne pepper, milk, english muffins