| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
New Orleans |
S, S, E, N, C |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
White vinegar |
| 4 |
|
Large eggs |
|
|
Salt and pepper |
| 2 |
c |
Choron Sauce; (see next recipe) |
| 2 |
tb |
Chopped parsley |
| 2 |
tb |
Chopped green onion |
| 8 |
|
Grit cakes; (see next recipe) |
INSTRUCTIONS
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 onto warmed plates. If necessary, gently pat dry with paper
towels. Season with salt and pepper.
Spoon several spoonfuls Choron sauce over eggs and decorate with parsley
and green onions. Serve with grit cakes.
Yield: 4 serving
Recipe By :ESSENCE OF EMERIL SHOW #EE031
Posted to MC-Recipe Digest V1 #245
Date: Wed, 16 Oct 1996 00:01:07 -0400
From: Rowaan <Rowaan@ix.netcom.com>
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”