Poached Eggs Over Chicken-andouille Cakes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Tomato concassee, peeled |
| seeded and chopped | ||
| tomatoes | ||
| 3 | T | Creole mustard |
| 2 | t | Minced shallots |
| 2 | t | Minced garlic |
| 1 | t | Salt |
| 1/2 | t | White pepper |
| 1/2 | c | Chicken stock or water |
| 1/2 | c | Olive oil |
| 1 | t | Plus 2 tablespoons oil |
| 2 | T | Each finely-chopped green |
| pepper onion and celery | ||
| 1/2 | t | Minced garlic |
| 1/2 | lb | Raw chicken breasts, finely |
| chopped | ||
| 1/2 | c | Andouille sausage, cooked |
| drained and crumbled | ||
| 1 | Egg | |
| 1 | c | Bread crumbs, up to |
| Creole spice | ||
| Salt and pepper | ||
| 1 | T | Salt |
| 1 | t | Vinegar |
| 4 | Eggs |
INSTRUCTIONS
Make coulis: In a saucepan combine all ingredients except oil and bring to a boil; reduce heat and simmer 15 minutes. Transfer to a blender and process, slowly streaming in oil until emulsified. Adjust seasonings. Set aside and keep warm. Make cakes: In a cast-iron or other ovenproof skillet, saute green pepper, onion, celery and garlic in 1 teaspoon of oil for 1 minute; transfer to a mixing bowl and combine with chicken, sausage and egg. Add bread crumbs, a bit at a time, until mixture binds; season. Form into 4 cakes; dredge them in remaining bread crumbs. Heat remaining oil in skillet and pan-fry cakes until first side is browned. Flip cakes, transfer pan to oven and bake for 10 minutes. Poach eggs: In a shallow saucepan or skillet bring 2 inches cold water, vinegar and salt to a boil over medium heat. Reduce heat until water simmers gently. Begin stirring water and crack in eggs one at a time; they will instantly take form. Poach eggs 3 minutes for soft-cooked, 5 minutes for medium. Using a slotted spoon, scoop out eggs. If necessary, gently pat dry with paper towels. To serve, on 4 dinner plates arrange cakes, top with eggs, then drizzle with warm sauce. Garnish with chopped parsley. Yield: 4 servings Posted to MC-Recipe Digest V1 #328 Recipe by: ESSENCE OF EMERIL SHOW#EE083 From: Meg Antczak <meginny@frontiernet.net> Date: Wed, 4 Dec 1996 07:57:46 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 2160
Calories From Fat: 1331
Total Fat: 150.1g
Cholesterol: 1075.2mg
Sodium: 11432.4mg
Potassium: 2471.2mg
Carbohydrates: 100.5g
Fiber: 15.4g
Sugar: 12.7g
Protein: 104.9g