Poached eggs over chicken-andouille cakes
Yield: 4 Servings T
Ingredients:
- 1/2 c Tomato concassee (peeled -seeded and chopped -tomatoes)
- 3 tb Creole mustard
- 2 ts Minced shallots
- 2 ts Minced garlic
- 1 ts Salt
- 1/2 ts White pepper
- 1/2 c Chicken stock or water
- 1/2 c Olive oil Chicken-Andouille Cakes
- 1 ts Plus 2 tablespoons oil
- 2 tb Each finely-chopped green -pepper onion and celery
- 1/2 ts Minced garlic
- 1/2 lb Raw chicken breasts finely -chopped
- 1/2 c Andouille sausage cooked -drained and crumbled
- 1 Egg
Instructions:
Up to 1 cup bread crumbs Creole spice Salt and pepper Poached Eggs: 1 tb Salt 1 ts Vinegar 4 Eggs 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
