How to Serve a Creole Breakfast

Creole cooking proudly calls New Orleans home. Blending flavors from the French, Spanish and Italian immigrants who settled the area, a sweet and spicy legacy was born. As time passed, Creole cuisine expanded with influences from the Native American culture and African traditions. A Creole breakfast served today incorporates the best of all these ethnic cuisines.

Difficulty: Moderately Easy

Instructions

1. Start your Creole breakfast off with a scoop of New Orleans bread pudding. This classic dish is rich with milk, eggs, vanilla and--the part that makes it Creole--Bourbon whiskey.

2. Serve a single egg Sardou to each guest. Poached eggs served atop a bed of creamed spinach and warm artichokes and smothered with rich hollandaise sauce can be the second course.

3. Provide a serving of Bananas Foster alone or atop classic French toast. This hot, caramelized fruit dish should be served immediately after it is prepared to savor the bananas at their peak flavor.

4. Offer your guests a bowl of grillades and grits. Cooked grits are combined with sautéed veal escallops and tossed with green onions, bell peppers, celery and garlic and a spicy element. Top it off with tomatoes.

5. Finish your presentation with beignets. This popular New Orleans' French Market delicacy is made from egg-rich yeast dough that is deep fried to a golden brown then dusted liberally with confectioner's sugar.

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Resources

• Recipes for the food dishes in the Creole breakfast.