Get your day started with this over the top dish. This is an absolute must for breakfast or brunch. You just can’t go wrong with the Holy Trinity of goodness packed in these delightful eggs. We guarantee this will be a sho nuff crowd pleaser… You can bank on it!
Cajun Eggs
Get these things-
6 tablespoons butter, divided
1 large can petite diced tomatoes, drained
½ cup celery, diced
½ cup bell pepper, diced
½ cup onion, diced
1 clove garlic, minced
4 tablespoons flour
1 cup milk
2 dashes hot sauce
Cajun Seasoning, to taste
10 boiled eggs
Bread crumbs and butter
Let’s get it on-
Get you a large skillet out and melt 2 tablespoons of butter. To the butter add your tomatoes, celery, bell pepper, onion and garlic and sauté until the vegetables are soft. That will take about 5 minutes or so. Aren’t all those colors beautiful together? Remove vegetables from pan. Next you will need to make a white sauce. This is very simple to do so don’t worry about it. In the same skillet melt the remaining 4 tablespoons of butter. After it has melted, slowly add your flour and stir until the butter and flour have combined. Okay, next you want to slowly add the milk and continue to stir until the milk and flour mixture is smooth. Now you are going to want to add the tomato mixture to the white sauce. Give it a little taste and season it up with some Cajun seasoning and hot sauce. If you don’t like it hot then go easy with the Cajun seasoning and hot sauce. Grease you up a 19 x 13 x 2 casserole dish. In the bottom of the dish put you a layer of the eggs and then top with tomato and cream mixture. Oh my goodness, this is going to be very tasty. Continue layering until all the ingredients have been used. Top with bread crumbs and dot with butter. Bake it in a 350 degree oven until thoroughly heated, about 20 – 25 minutes. Serve on top of the Sister’s Plantation Grits and enjoy every bite of it. It’s also very yummy on buttered toast.
Sass! 