Poached Eggs New Orleans Recipe

Name: Poached Eggs New Orleans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Choron Sauce; 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); Eggs; 2 tablespoons white vinegar; 4 large eggs; 1/4 teaspoon salt; 1/4 teaspoon black pepper; Garnish; 4 slices bread, toasted; 2 tablespoons parsley, chopped; 2 tablespoons green onions, chopped

Servings: persons

Choron Sauce
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)
Eggs
2 tablespoons white vinegar
4 large eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
Garnish
4 slices bread, toasted
2 tablespoons parsley, chopped
2 tablespoons green onions, chopped

1
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
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
Remove from heat and stir in remaining lemon juice, Tabasco, salt, pepper and cayenne, to taste. Fold in tomatoes. Makes About 2 cups.
4
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
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
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
Season with salt and pepper. Spoon several spoonfuls Choron sauce over eggs and decorate with parsley and green onions.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Choron Sauce, 2 egg yolks, room temperature, 2 tablespoons lemon juice, divided, 6 ounces clarified butter, and more.

Yes, Poached Eggs New Orleans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poached Eggs New Orleans

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