Old Fashioned Shirred Eggs

Recipe Ingredients

1 tablespoon	15ml	Butter
2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped onions
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow peppers
		Salt - to taste
		Cayenne pepper - to taste
1 lb	454g / 16oz	Crawfish tails
1/4 cup	15g / 0.5oz	Chopped green onions
1 tablespoon	15ml	Chopped garlic
3 tablespoons	45ml	Chopped fresh parsley
9 tablespoons	135ml	Eggs (large)
1/4 cup	36g / 1.3oz	Bread crumbs
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese
2 cups	474ml	Basic Hollandaise Sauce - warm - see * Note

Recipe Instructions

* Note: See the "Hollandaise Sauce" recipe which is included in this collection.

Preheat the oven to 400 degrees. Butter 4 individual oval au gratin ramekins and place on a baking sheet.

In a saute pan, over medium heat, heat the olive oil. When the oil is hot, add the onions and peppers. Season the vegetables with salt and cayenne. Saute for 2 minutes. Add the crawfish tails and continue to saute for 2 minutes. Add the green onions, garlic, and 2 tablespoons of the parsley. Saute for 1 minute. Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes. Add one of the eggs, bread crumbs and cheese and mix well.

Spread 1/4 of the filling over the bottom of each ramekin. Crack two eggs over each ramekin of filling. Season with salt and pepper. Place the ramekins in the oven and cook for about 6 to 8 minutes, or until the white of the eggs are firm but the yolks are still liquid. Remove from the oven and place on individual serving plates. Spoon the Hollandaise Sauce over the top and garnish with the remaining parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B63 broadcast 09-28-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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