Eggs À La CrèMe

Directions

1. 1
   In a cast iron skillet, heat butter over medium-high heat.
2. 2
   Add onions, and bell peppers.
3. 3
   Saute 3-5 minutes or until vegetables are wilted.
4. 4
   Add flour, blending well into the vegetable mixture.
5. 5
   Add whipping cream, stirring until thickened white sauce is achieved. Season to taste using salt, pepper and Creole seasoning.
6. 6
   Remove from heat and set aside.
7. 7
   In a large mixing bowl, combine eggs, thyme, and garlic, parsley.
8. 8
   Add remaining whipping cream and prepared white sauce.
9. 9
   Using a wire whisk, blend well to create a whipped egg mixture.
10. 10
    Season to taste using salt, pepper and Creole seasoning.
11. 11
    In a large cast iron skillet, heat oil over medium-high heat.
12. 12
    Add whipped egg mixture and, using a spatula.
13. 13
    Stir eggs gently until well scrambled but not dry and overcooked.
14. 14
    Spoon the eggs into a plate and serve with toast.