Eggs Nouvelle Orleans Recipes
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.
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