Poached Eggs Over Chicken-Andouille Cakes w Tom-Mus Coulis

Recipe Ingredients

		Tomato Mustard Coulis
1/2 cup	31g / 1.1oz	Tomato concassee
		(peeled, seeded and chopped tomatoes)
3 tablespoons	45ml	Creole mustard
2 teaspoons	10ml	Minced shallots
2 teaspoons	10ml	Minced garlic
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	White pepper
1/2 cup	118ml	Chicken stock or water
1/2 cup	118ml	Olive oil
		Chicken andouille Cakes
1 teaspoon	5ml	Oil - plus
2 tablespoons	30ml	Oil
2 tablespoons	30ml	Finely-chopped green pepper
2 tablespoons	30ml	Finely-chopped onion
2 tablespoons	30ml	Finely-chopped celery
1/2 teaspoon	2.5ml	Minced garlic
1/2 lb	227g / 8oz	Raw chicken breasts - finely chopped
1/2 cup	118ml	Cooked, drained, crumbled Andouille sausag
1		Egg
1 cup	146g / 5.1oz	Bread crumbs - or less
		Bayou Blast - {Emeril's Creole Seasoning} - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
		Poached Eggs
1 tablespoon	15ml	Salt
1 teaspoon	5ml	Vinegar
4		Eggs
		Chopped parsley - for garnish

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

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.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-083 broadcast 11-22-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.