Best 4 Eggs New Orleans Recipes

Eggs New Orleans is a hearty and flavorful breakfast or brunch dish that is sure to satisfy your cravings. With a combination of creamy scrambled eggs, tender asparagus, savory shrimp, and a rich, buttery sauce, this dish is a delightful treat that is easy to make and surprisingly versatile. Whether you are a seasoned chef or a beginner in the kitchen, this recipe will guide you through the steps to create a restaurant-quality Eggs New Orleans that will impress your family and friends.

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EGGS NEW ORLEANS

Eggs New Orleans image

Lively flavors and rich taste from the deep South. This savory delight comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups tomatoes, peeled and chopped
1/2 green bell pepper, seeded and chopped
1 small onion, peeled and chopped
1/2 cup celery, chopped
1 teaspoon sugar
3/4 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
3/4 cup breadcrumbs
4 eggs
1/2 cup American cheese, grated

Steps:

Cook vegetables and seasonings together for ten minutes.
Remove bay leaf; add bread crumbs and place in a buttered casserole.
Break the eggs on top (without breaking the yolks), sprinkle with salt and pepper and cover with grated cheese.
Bake at 350F for 20 minutes until eggs are set and cheese melts.

Nutrition Facts : Calories 189.9, Fat 6.3, SaturatedFat 1.9, Cholesterol 211.5, Sodium 671, Carbohydrate 23.3, Fiber 3, Sugar 7, Protein 10.4

NEW ORLEANS BRUNCH EGGS

New Orleans Brunch Eggs image

My husband and I don't have any family nearby, so we often invite friends over for special weekend brunches. Of all the dishes I serve, guests seem to like this the best.

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 4-6 servings.

Number Of Ingredients 11

Ingredients

1/2 cup finely chopped fresh mushrooms
1/2 cup finely chopped fully cooked ham
1/2 cup finely chopped green onions
2 garlic cloves, minced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/8 teaspoon cayenne pepper
1-1/4 cups beef broth
8 slices grilled ham
8 eggs, poached
4 English muffins, split and toasted

Steps:

In a skillet, saute mushrooms, chopped ham, onions and garlic in butter until vegetables are tender. Stir in flour and cayenne pepper. Blend in broth; simmer, stirring occasionally, for 20 minutes. To serve, place a slice of ham and an egg on each muffin half. Spoon sauce over each.

Nutrition Facts :

POACHED EGGS NEW ORLEANS

Poached Eggs New Orleans image

Poached eggs New Orleans is poached eggs served with a lovely Choron Sauce. Choron sauce is basically a Béarnaise 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

Provided by 2Bleu

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

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

Steps:

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.
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.
Remove from heat and stir in remaining lemon juice, Tabasco, salt, pepper and cayenne, to taste. Fold in tomatoes. Makes About 2 cups.
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.
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 and place onto toast (which is on warmed plates). If necessary, gently pat eggs dry with paper towels.
Season with salt and pepper. Spoon several spoonfuls Choron sauce over eggs and decorate with parsley and green onions.

Nutrition Facts : Calories 494.5, Fat 42.6, SaturatedFat 24.4, Cholesterol 397.3, Sodium 985.8, Carbohydrate 18.7, Fiber 2.2, Sugar 4.2, Protein 10.8

CRABMEAT AND EGGS NEW ORLEANS

Crabmeat and Eggs New Orleans image

A great way to serve poached eggs.I made this for breakfast, for some overnight guests we had. They were impressed, but it is very easy to do.

Provided by KittyKitty

Categories Breakfast

Time 10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb fresh crabmeat, drained and flaked
1/4 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon white pepper
6 English muffins, split and toasted
12 poached eggs
paprika
1/4 cup butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons brandy
1/8 teaspoon hot sauce

Steps:

Saute crabmeat in butter about 5 minutes.
Stir in salt and pepper.
Spoon a small amount of crabmeat onto English muffins.
Top each with a poached eggs.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
Stir in remaining ingredients.

Nutrition Facts : Calories 544.1, Fat 29.3, SaturatedFat 14.8, Cholesterol 516.8, Sodium 1134.3, Carbohydrate 32.3, Fiber 2.1, Sugar 2.8, Protein 33.4

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling (no pun intended).
Use Fresh Eggs: Fresh eggs will give you the best flavor and texture in your dishes.
Season Your Eggs: Don't forget to season your eggs with salt and pepper. This will help bring out their flavor.
Cook Eggs Over Low Heat: Cooking eggs over low heat will help prevent them from overcooking and becoming rubbery.
Don't Overcook Your Eggs: The key to perfect eggs is to cook them until they are just set. Overcooked eggs are tough and chewy.
Experiment with Different Cooking Methods: There are many different ways to cook eggs, so don't be afraid to experiment. You can fry them, scramble them, poach them, or even bake them.
Serve Eggs with Complementary Ingredients: Eggs are a versatile ingredient that can be served with a variety of other foods. Some popular options include bacon, sausage, toast, and fruit.

Conclusion:

Eggs are a delicious and nutritious breakfast option that can be enjoyed in many different ways. With a little planning and practice, you can easily master the art of cooking eggs and create delicious dishes that will impress your family and friends. So next time you're looking for a quick and easy breakfast, reach for a few eggs and get creative!

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