Creole Eggs

Down in New Orleans, breakfast knows how to show off. These eggs cook right into a Creole-style base, onion and green bell pepper softened in butter, then mushrooms, briny capers and tomato juice simmered together before the eggs ever hit the pan.

That’s the move that makes them: instead of scrambling eggs and spooning sauce over the top, you beat the eggs and cook them in the tomato mixture, stirring constantly so they set into soft, saucy curds shot through with vegetables and a tang of tomato.

Capers are the surprise, popping with salty-briny bursts that cut the richness of the eggs and give the dish its Creole personality. A cup of tomato juice keeps everything loose and bright.

Pile it onto buttered toast so the bread can soak up the saucy edges. It’s fast, comforting, and a long way from a plain plate of scrambled eggs.

Chef Tips

• Stir constantly and pull the pan early; the eggs should stay soft and a little saucy, not dry.
• Soften the onion and pepper fully first so they turn sweet, not raw and sharp.
• Drain the mushrooms and capers well so the eggs don’t turn watery.
• Toast the bread sturdy enough to hold the saucy eggs without going soggy too fast.

Variations

• Add a dash of hot sauce or cayenne for true Louisiana heat.
• Stir in diced ham, andouille or shrimp to make it a meal.
• Finish with sliced scallions or fresh parsley.