"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Eggs Creole Recipe

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This recipe for Eggs Creole, by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, November 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c quick grits
1/2 t salt
1/2 c grated sharp cheddar cheese
2 T butter
2 to 3 patties hot smoked sausage
2 eggs
1 c milk
flour
plain bread crumbs

Directions:
Directions:
Cook grits in 2 c boiling water by box directions. Remove from heat and stir in salt, cheese, butter and sausage (cooked and finely crumbled), Pour mixture into 4 in round molds 1/2 in high and refrigerate over night. Next day, dust grits rounds with flour, dip them in beaten mixture of 2 eggs and 1 c milk. Coat with plain bread crumbs and fry in hot oil til well browned. Drain and put in warmer. Poach eggs and put on top of grits rounds. Top with creole sauce or hollandaise and serve.

 

 

 

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