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Poached Eggs New Orleans

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Ingredients

Adjust Servings:
2 egg yolks, room temperature
2 tablespoons lemon juice, divided
6 ounces clarified butter
1/2 teaspoon tabasco sauce
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon cayenne
2 cups tomatoes, peeled seeded and finely chopped (or 1 cup tomato sauce, made fresh with vine-ripe tomatoes works wonderfully)

Nutritional information

494.5
Calories
383 g
Calories From Fat
42.6 g
Total Fat
24.4 g
Saturated Fat
397.3 mg
Cholesterol
985.8 mg
Sodium
18.7 g
Carbs
2.2 g
Dietary Fiber
4.2 g
Sugars
10.8 g
Protein
239g
Serving Size

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Poached Eggs New Orleans

Features:
    Cuisine:

    These were so YUMMY. used Franks Hot sauce instead of tabasco. I didn't clarify the butter and my egg yolk was cold but the sauce still turned out wonderfully. I just started poaching my eggs using the shallow pan method about 3 weeks ago and what a difference compared to using a deeper pot . They turn out so much better. Made for T.Y.M Tag

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Poached Eggs New Orleans,Poached eggs New Orleans is poached eggs served with a lovely Choron Sauce. Choron sauce is basically a Barnaise sauce (or sometimes Hollandaise is used) with a tomato puree added. It was created by Alexander Etienne Choron, a French chef from Caen who was chef de cuisine at the famous Voisin restaurant in Paris during the late 19th century. To clarify butter, see Recipe #51525,These were so YUMMY. used Franks Hot sauce instead of tabasco. I didn’t clarify the butter and my egg yolk was cold but the sauce still turned out wonderfully. I just started poaching my eggs using the shallow pan method about 3 weeks ago and what a difference compared to using a deeper pot . They turn out so much better. Made for T.Y.M Tag


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    Steps

    1
    Done

    Choron Sauce: in a Heatproof Bowl Whisk Egg Yolks With 1 Tablespoon of the Lemon Juice Until Thick and Pale. Set Bowl Over a Pan of Barely Simmering Water, Stirring Constantly, Until Warm but not Hot.

    2
    Done

    Stir in Butter, a Few Tablespoons at a Time, Until All Butter Is Incorporated. Cook, Stirring, Until Sauce Thickens Enough to Lightly Coat Back of a Spoon.

    3
    Done

    Remove from Heat and Stir in Remaining Lemon Juice, Tabasco, Salt, Pepper and Cayenne, to Taste. Fold in Tomatoes. Makes About 2 Cups.

    4
    Done

    Poaching Eggs: 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.

    5
    Done

    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.

    6
    Done

    Using a Slotted Spoon, Scoop Out Eggs and Place Onto Toast (which Is on Warmed Plates). If Necessary, Gently Pat Eggs Dry With Paper Towels.

    7
    Done

    Season With Salt and Pepper. Spoon Several Spoonfuls Choron Sauce Over Eggs and Decorate With Parsley and Green Onions.

    Avatar Of William Norris

    William Norris

    Spice whisperer infusing her dishes with exotic and aromatic flavors.

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