New Orleans Eggs With Brandy Cream Sauce Recipes

Steps:

• In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside., In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened. , Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.

Steps:

• Melt butter in a 1 quart saucepan over medium-high heat. Add green onion and saute' until tender, about 1-2 minutes. If desired, add mushrooms and saute' 1 more minute.
• Stir in broth and brandy. Cook about 5 minutes or until mixture is reduced (should coat back of spoon).
• Stir in the heavy cream and season with salt and pepper if desired. Serve over just about anything.

Steps:

• Melt 1 pound of butter in a sauté pan or skillet over low heat.
• Add the crabmeat and cook slowly, stirring very gently, just until hot, about 5 to 8 minutes; set aside and keep warm.
• To prepare the brandy cream sauce, melt the butter over low heat in a saucepan.
• Stir in the flour gradually, cook for about 3 minutes, and then gradually pour in the milk, continue stirring.
• Cook over low heat until the sauce thickens, and then add the salt, pepper and brandy.
• Continue to cook for about 5 minutes or until the sauce is medium thick.
• To poach the eggs, bring the water and the vinegar to a boil in a large skillet or sauté pan.
• Keeping the water at a continuous low rolling boil, crack the eggs one by one into it.
• Cook until the egg whites are firm, about 4 minutes.
• Lift the poached eggs out of the water with a slotted spoon, allowing the water to drain back into the pan.
• Place them on a heated platter while you assemble the dishes.
• Place 3 ounces of crabmeat on each of 8 heated plates, and then place 2 poached eggs side by side on the crab meat.
• Ladle the sauce evenly over the portions.

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.

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.

Steps:

• Separate the eggs.
• Beat the cream until soft peaks form.
• Stir in the brandy (more if desired- according to taste).
• Beat the 2 egg whites until stiff.
• Gradually beat in the caster sugar- a little at a time.
• Continue to beat until all the sugar has dissolved.
• Now, beat in the egg yolks, and lastly fold in the brandy cream!