Eggs à la Crème
PREP TIME: 30 Minutes

I've been served many exotic egg dishes in my travels including the thousand-year old eggs of China. However, I can think of no better egg dish or one more beautifully presented than these Eggs A' La Crème from T'Frere House in Lafayette. With a cup of hot black Cajun coffee, nothing more is needed to start the day!


  • 12 eggs
  • 1/4 cup melted butter
  • 1/8 cup minced onions
  • 1/8 cup minced celery
  • 1/8 cup minced red bell pepper
  • 1/8 cup minced green bell pepper
  • 1/2 tbsp flour
  • 1/2 cup heavy whipping cream
  • 1 tsp fresh thyme, chopped
  • 2 tbsps fresh basil, chopped
  • 1 tbsp minced garlic
  • 2 tbsps chopped parsley
  • 2 tbsps sliced green onion tops
  • 1/2 cup heavy whipping cream
  • 1/4 cup vegetable oil
  • 1 cup crawfish tails
  • Salt and black pepper to taste
  • Creole seasoning to taste

In a cast iron skillet, heat butter over medium-high heat. Add onions, celery and bell peppers. Sauté 3-5 minutes or until vegetables are wilted. Add flour, blending well into the vegetable mixture. Add whipping cream, stirring until thickened white sauce is achieved. Season to taste using salt, pepper and Creole seasoning. Remove from heat and set aside. In a large mixing bowl, combine eggs, thyme, basil, garlic, parsley, green onions, remaining whipping cream and prepared white sauce. Using a wire whisk, blend well to create a whipped egg mixture. Season to taste using salt, pepper and Creole seasoning. In a large cast iron skillet, heat oil over medium-high heat. Add crawfish tails and sauté 2-3 minutes or until pink and curled. Add whipped egg mixture and, using a spatula, stir eggs gently until well scrambled but not dry and overcooked. Spoon the eggs into a stemmed champagne goblet and serve with toast. Garnish with chopped parsley and paprika.

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