Poached eggs over chicken-andouille cakes

4 servings

Ingredients

Quantity Ingredient
1 === tomato-mustard coulis ===
½ cup tomato concassee
1 (peeled; seeded and chopped tomato
3.00 tablespoon creole mustard
2.00 teaspoon minced shallots
2.00 teaspoon minced garlic
1.00 teaspoon salt
½ teaspoon white pepper
½ cup chicken stock or water
½ cup olive oil
1 === chicken-andouille cakes ===
1.00 teaspoon oil; plus
2.00 tablespoon oil
2.00 tablespoon finely-chopped green pepper
2.00 tablespoon finely-chopped onion
2.00 tablespoon finely-chopped celery
½ teaspoon minced garlic
½ pounds raw chicken breasts; finely chopped
½ cup cooked; drained, crumbled andouil
1.00 egg
1.00 cup bread crumbs; or less
1 bayou blast - {emeril's creole seas; oning}, see *
1 salt; to taste
1 freshly-ground black pepper; to taste
1 === poached eggs ===
1.00 tablespoon salt
1.00 teaspoon vinegar
4.00 eggs
1 chopped parsley; for garnish

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

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. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-083 broadcast 11-22-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-30-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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