Poached Eggs New Orleans Food

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.

CRABMEAT AND EGGS NEW ORLEANS

Steps:

• Saute crabmeat in butter about 5 minutes.
• Stir in salt and pepper.
• Spoon a small amount of crabmeat onto English muffins.
• Top each with a poached eggs.
• Spoon New Orleans Cream Sauce over eggs.
• Sprinkle with paprika.
• New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
• Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
• Stir in remaining ingredients.

POACHED EGGS

Steps:

• Put the water in a fairly wide nonstick skillet. Add the vinegar and bring to the simmer.
• As gently as possible, break the eggs into the water, taking care that they are spaced apart so that the whites do not touch. The water should be barely simmering. Cook until the whites are set and the yolks remain runny, about two and one-half to three minutes. Using a slotted spoon, drain the eggs on paper towels, handling them as carefully as possible to prevent the yolk from breaking.