New Orleans Eggs With Brandy Cream Sauce

1. 1

   Melt 1 pound of butter in a saute pan or skillet over low heat.

2. 2

   Add the crabmeat and cook slowly, stirring very gently, just until hot, about 5 to 8 minutes; set aside and keep warm.

3. 3

   To prepare the brandy cream sauce, melt the butter over low heat in a saucepan.

4. 4

   Stir in the flour gradually, cook for about 3 minutes, and then gradually pour in the milk, continue stirring.

5. 5

   Cook over low heat until the sauce thickens, and then add the salt, pepper and brandy.

6. 6

   Continue to cook for about 5 minutes or until the sauce is medium thick.

7. 7

   To poach the eggs, bring the water and the vinegar to a boil in a large skillet or saute pan.

8. 8

   Keeping the water at a continuous low rolling boil, crack the eggs one by one into it.

9. 9

   Cook until the egg whites are firm, about 4 minutes.

10. 10

    Lift the poached eggs out of the water with a slotted spoon, allowing the water to drain back into the pan.

11. 11

    Place them on a heated platter while you assemble the dishes.

12. 12

    Place 3 ounces of crabmeat on each of 8 heated plates, and then place 2 poached eggs side by side on the crab meat.

13. 13

    Ladle the sauce evenly over the portions.

* Per serving · 4 servings · Values may vary.