New orleans eggs

Yield: 4 servings

Measure Ingredient
¼ cup white vinegar
4.00 large eggs
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 cup choron sauce; see * note
2.00 tablespoon chopped parsley
2.00 tablespoon chopped green onion
8.00 grit cakes; see * note

* Note: See the "Choron Sauce" and "Grit Cakes" recipes which are included in this collection.

In a shallow saucepan or skillet bring 2 inches cold water and vinegar to a boil over medium heat. Reduce heat until water simmers gently. Break eggs, one at a time, into a ramekin or coffee cup.

Holding ramekin as close as possible to water, gently slip egg into water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for medium-soft. Using a slotted spoon, scoop out eggs onto warmed plates. If necessary, gently pat dry with paper towels. Season with salt and pepper. Spoon several spoonfuls Choron Sauce over eggs and decorate with parsley and green onions. Serve with Grit Cakes. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-031 broadcast 10-07-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-20-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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