Yield: 4 servings
|2 tablespoons||Olive oil|
|½ cup||Chopped onions|
|2 tablespoons||Brunoise red peppers|
|2 tablespoons||Brunoise yellow peppers|
|\N \N||Salt; to taste|
|\N \N||Cayenne pepper; to taste|
|1 pounds||Crawfish tails|
|¼ cup||Chopped green onions|
|1 tablespoon||Chopped garlic|
|3 tablespoons||Chopped fresh parsley|
|¼ cup||Bread crumbs|
|¼ cup||Grated Parmigiano-Reggiano cheese|
|2 cups||Basic Hollandaise Sauce; warm - see * Note|
* 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 ¼ 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.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B63 broadcast 09-28-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.