Golden Eggs in Creole Cream Sauce

Peel eggs and cut in quarters. Reserve yolks from 2 of the eggs and press through a sieve. Set egg quarters and sieved yolks aside.

Melt butter in a skillet set over medium heat. When butter has melted, add flour, mustard, salt and cayenne and whisk to combine. Add milk and continue to whisk until sauce starts to bubble and is thick and blended, about 5 minutes. Remove from heat.

Gently fold egg quarters into sauce, and divide mixture on top of the 8 toasted English muffin halves. Sprinkle with the reserved sieved egg yolks and serve immediately.

For information and other recipes using leftover hard cooked eggs, see:

Using Leftover Hard-Cooked Eggs, Ideas and How to Hard-Cook Eggs Creole Egg Sandwich with Fresh Basil and Pancetta Egg and Chive Pt with Cayenne Toasts Cayenne Toasts for Egg and Chive Pt Deviled Eggs with a Cajun Twist Breakfast Casseroles and Egg Recipes