EGGS NEW ORLEANS
Lively flavors and rich taste from the deep South. This savory delight comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook vegetables and seasonings together for ten minutes.
- Remove bay leaf; add bread crumbs and place in a buttered casserole.
- Break the eggs on top (without breaking the yolks), sprinkle with salt and pepper and cover with grated cheese.
- Bake at 350F for 20 minutes until eggs are set and cheese melts.
Nutrition Facts : Calories 189.9, Fat 6.3, SaturatedFat 1.9, Cholesterol 211.5, Sodium 671, Carbohydrate 23.3, Fiber 3, Sugar 7, Protein 10.4
EGGS NOUVELLE ORLEANS
Steps:
- For Sauce: Bring 3 cups mil to simmer in medium saucepan over medium heat. Remove from heat. Melt 6 tablespoons butter in heavy large skillet over medium heat. Add 1 cup chopped green onions and saute 2 minutes. Add 6 tablespoons all purose flour and stir 2 minutes. Whisk in warm milk. boil until mixture is thick and smooth, whisking constantly, about 2 minutes. Reduce heat to low and simmer 3 minutes longer. Bring 1/4 cup brandy to simmer in small saucepan; add to milk mixture. Add 2 teaspoons fresh lemon juice; season to taste with ground nutmeg, salt and pepper. Bechamel sauce can be prepared 1 day ahead. Cover tightly and refrigerate. Bring to simmer before using, stirring frequently and thinning with more milk if necessary. Preheat oven to 450. Melt 2 tbls unsalted butter in heavy large skillet over medium heat. Add 1 pound crabmeat and stir until heated through, about 2 minutes. Stir in 1/2 cup bechamel sauce. Season with hot pepper sauce, salt and pepper. Transfer crabmeat mixture to 10" ovenproof dish. For eggs: Pour water into heavy large skillet to depth of 2 inches. Add 1 tsp vinegar to skillet and bring to simmer. Reduce heat to medium-low. Break eggs into saucer 1 at a time. Gently slide each egg into simmering water in skillet. Poach eggs until whites are set and yolks still feel soft to touch, about 3 minutes. Using slotted spoon, arrange eggs on crabmeat; spoon remaining sauce over. Bake just until heated through, about 10 minutes. Sprinkle with paprika and green onions. Using large spoon transfer eggs to plates and serve.
NEW ORLEANS BRUNCH EGGS
Steps:
- In a skillet, saute mushrooms, chopped ham, onions and garlic in butter until vegetables are tender. Stir in flour and cayenne pepper. Blend in broth; simmer, stirring occasionally, for 20 minutes. To serve, place a slice of ham and an egg on each muffin half. Spoon sauce over each.
Nutrition Facts :
EGGS CREOLE OVER TOAST
Tasty egg scramble.
Provided by cassiopeia222
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and pepper in melted butter until soft, about 5 minutes; add tomatoes and capers and bring to a simmer.
- Pour beaten eggs over vegetable mixture; cook and stir until eggs are scrambled and no longer runny, about 5 minutes. Spoon egg mixture over toast.
Nutrition Facts : Calories 222 calories, Carbohydrate 18.3 g, Cholesterol 286.6 mg, Fat 11.4 g, Fiber 2 g, Protein 12.7 g, SaturatedFat 4.4 g, Sodium 440.4 mg, Sugar 1.9 g
POACHED EGGS NEW ORLEANS
Poached eggs New Orleans is poached eggs served with a lovely Choron Sauce. Choron sauce is basically a Béarnaise sauce (or sometimes Hollandaise is used) with a tomato puree added. It was created by Alexander Etienne Choron, a French chef from Caen who was chef de cuisine at the famous Voisin restaurant in Paris during the late 19th century. To clarify butter, see Recipe #51525
Provided by 2Bleu
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- CHORON SAUCE: In a heatproof bowl whisk egg yolks with 1 tablespoon of the lemon juice until thick and pale. Set bowl over a pan of barely simmering water, stirring constantly, until warm but not hot.
- Stir in butter, a few tablespoons at a time, until all butter is incorporated. Cook, stirring, until sauce thickens enough to lightly coat back of a spoon.
- Remove from heat and stir in remaining lemon juice, Tabasco, salt, pepper and cayenne, to taste. Fold in tomatoes. Makes About 2 cups.
- POACHING EGGS: In a shallow saucepan or skillet bring 2 inches cold water and vinegar to a boil over medium heat. Reduce heat until water simmers gently.
- Break eggs, one at a time, into a ramekin or coffee cup; holding ramekin as close as possible to water, gently slip egg into water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for medium-soft.
- Using a slotted spoon, scoop out eggs and place onto toast (which is on warmed plates). If necessary, gently pat eggs dry with paper towels.
- Season with salt and pepper. Spoon several spoonfuls Choron sauce over eggs and decorate with parsley and green onions.
Nutrition Facts : Calories 494.5, Fat 42.6, SaturatedFat 24.4, Cholesterol 397.3, Sodium 985.8, Carbohydrate 18.7, Fiber 2.2, Sugar 4.2, Protein 10.8
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