Creole Scrambled Eggs Courtesy Of: W.T. Lynch Foods Ltd. Creole Scrambled Eggs 3 Servings 150 mL or 5 oz Sysco Imperial Spanish Creole Sauce 100 mL or 1/3 cup Shallots, finely chopped 6 Eggs In an iron skillet, warm shallots and Sysco Imperial Spanish Creole Sauce. When shallots are tender, add 6 well-beaten eggs very slowly, cook eggs stirring so that everything is well mixed. Cook the eggs soft-scrambled.

Serve over buttered toast, garnished with paprika and a dash of Tobasco.