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Poached eggs over chicken-andouille cakes

Poached eggs over chicken-andouille cakes
Main Ingredient: Poultry Chicken Eggs

Preparation: Poached

Course: Pastry Cakes

Cuisine: Southern Creole and Cajun

Yield:

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Poached eggs over chicken-andouille cakes ingredients

  • Tomato-mustard coulis:
  • 2483527⁄624973141 c Tomato concassee (peeled seeded and Chopped tomatoes)
  • 3 T Creole mustard
  • 2 t Minced shallots
  • 2 t Minced garlic
  • 1 t Salt
  • 2483527⁄624973141 t white pepper
  • 2483527⁄624973141 c chicken stock or water
  • 2483527⁄624973141 c olive oil
  • Chicken-andouille cakes
  • 1 t Plus 2 tablespoons oil
  • 2 T Finely-chopped green pepper, onion and Celery
  • 2483527⁄624973141 t Minced garlic
  • 2483527⁄624973141 lb Raw chicken breasts finely chopped
  • 2483527⁄624973141 c Andouille sausage, cooked drained and crumbled
  • 1 Eggs
  • Up to 1 cup bread crumbs
  • Creole spice
  • Salt and pepper
  • Poached eggs:
  • 1 T Salt
  • 1 t Vinegar
  • 4 Eggs

Cooking Poached eggs over chicken-andouille cakes

1. Recipe by: essence of emeril show#ee083 make coulis: in a saucepan combine all ingredients except oil and bring to make cakes: in a cast-iron or other ovenproof skillet, saute green pepper, poach eggs: in a shallow saucepan or skillet bring 2 inches cold water, vin to serve, on 4 dinner plates arrange cakes, top with eggs, then drizzle wit yield: 4 servings.


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