Poached Eggs New Orleans Recipes

EGGS SARDOU

Steps:

• For bechamel sauce, melt butter in small, heavy skillet over medium heat.
• Whisk in flour.
• Gradually whisk in milk; cook, stirring constantly, until sauce is smooth and thickened, about 5 minutes.
• Whisk in pepper sauce, salt and nutmeg.
• Set aside.
• Drop spinach into large saucepan of boiling water.
• Cook until wilted and tender, about 2 minutes.
• Rinse in ice water to stop cooking; drain until very dry, squeezing out extra water.
• Set aside.
• Melt 2 tablespoons butter in large skillet over medium-high heat.
• Add green onions; cook, stirring often, 2 minutes.
• Stir in spinach; cook 2 minutes.
• Add bechamel sauce, salt and pepper; stir well.
• Set aside and keep warm.
• For hollandaise sauce, combine yolks, lemon juice, Worcestershire and red pepper in top of double boiler set over pan of simmering water.
• Whisk egg mixture constantly until mixture thickens and becomes shiny, 3 to 4 minutes.
• Slowly pour melted butter into egg mixture, whisking constantly.
• Whisk in wine; salt to taste.
• Divide spinach among four plates.
• Top with 2 warm artichoke bottoms.
• Top each artichoke with poached egg.
• Ladle hollandaise sauce over; serve immediately.
• Note:
• To poach eggs, heat large skillet of water to simmer over low heat.
• Add 1 teaspoon distilled white vinegar.
• Crack eggs, one at a time, into measuring or custard cup.
• Gently slide egg into water.
• Cook until white is set, about 3 to 5 minutes.
• Remove from water with slotted spoon.

EGGS SARDOU

Steps:

• In a skillet, melt the butter over medium-high heat. Add the artichoke hearts and a pinch of salt and pepper and cook, stirring, until just warmed through, 1 to 2 minutes. Remove from the heat and cover to keep warm.
• Into a large saute pan or deep skillet, pour about 2 inches of cold water and the vinegar. Bring to a simmer over high heat, then reduce the heat so that the surface of the water barely shimmers.
• Break the eggs into individual saucers, then gently slide them 1 at a time into the water and with a large spoon, lift the whites over the yolks. Repeat the lifting once or twice to completely enclose each yolk. Poach until the whites are set and the yolks feel soft when gently touched, 3 to 4 minutes.
• Remove the eggs with a slotted spoon, and place on a large plate.
• Arrange the warm artichoke hearts on each of 4 plates and top with the spinach. Lay 1 egg on top of each bed of spinach and drizzle with warm Hollandaise sauce. Garnish with the chopped prosciutto, Essence, and chives and serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Heat olive oil in a large skillet over medium-high heat. Add spinach and garlic and saute, stirring, until wilted, 1 to 2 minutes. Season with salt and freshly ground pepper. Remove from the heat and adjust the seasoning, to taste. Serve hot.
• In the top of a double boiler or in a large bowl set over a pot of simmering water, whisk the egg yolks with the water until the egg yolks are thick and pale yellow, removing from the heat as needed to prevent the eggs from overcooking. Gradually add the butter, whisking constantly to thicken. Add the remaining ingredients and whisk well to blend. Adjust the seasoning to taste. Remove from the heat and cover to keep warm until ready to serve, stirring occasionally.