Poached Eggs Over Chicken-andouille Cakes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Tomato-Mustard Coulis:,
1/2 cup: Tomato concassee, peeled, seeded and chopped tomatoes
3 tbsp: Creole mustard,
2 tsp: Minced shallots,
2 tsp: Minced garlic,
1 tsp: Salt,
1/2 tsp: White pepper,
1/2 cup: Chicken stock or water,
1/2 cup: Olive oil,
Chicken-Andouille Cakes,
1 tsp: Plus 2 tablespoons oil,
2 tbsp: Each finely-chopped green pepper, onion and celery
1/2 tsp: Minced garlic,
1/2 lbs: Raw chicken breasts, , finely chopped
1/2 cup: Andouille sausage, cooked,, drained and crumbled
1: Egg,
Up to 1 cup bread crumbs,
Creole spice,
Salt and pepper,
Poached Eggs:,
1 tbsp: Salt,
1 tsp: Vinegar,
4: Eggs,
Directions:
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 #1
Recipe by: ESSENCE OF EMERIL SHOW#EE083
From: Meg Antczak
Date: Wed, 4 Dec 1996 07:57:46 -0500
Source from luhu.jp
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 #1
Recipe by: ESSENCE OF EMERIL SHOW#EE083
From: Meg Antczak
Date: Wed, 4 Dec 1996 07:57:46 -0500
Source from luhu.jp