New Orleans Eggs With Brandy Cream Sauce Recipes

NEW ORLEANS EGGS WITH BRANDY CREAM SAUCE

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.

EGGS NEW ORLEANS

Steps:

• Cook vegetables and seasonings together for ten minutes.
• Remove bay leaf; add bread crumbs and place in a buttered casserole.
• Break the eggs on top (without breaking the yolks), sprinkle with salt and pepper and cover with grated cheese.
• Bake at 350F for 20 minutes until eggs are set and cheese melts.

BRANDY CREAM SAUCE

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!