New Orleans Brunch Eggs Food

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.

EGGS NEW ORLEANS

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.

POACHED EGGS NEW ORLEANS

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.