POACHED EGGS NEW ORLEANS
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
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
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Hussnain Asghar
[email protected]I would not recommend this recipe to anyone. It was a complete failure.
sk lemon islam
[email protected]This recipe is not for beginners. It requires a lot of skill and experience.
Akram Pardesi
[email protected]I don't recommend this recipe. It was a waste of time and ingredients.
Wakapisi Chris
[email protected]This recipe was a disaster. The eggs were runny and the hollandaise sauce was lumpy.
Foumy Mohamed
[email protected]I had a hard time getting the eggs to poach correctly. They ended up being overcooked.
M Pani
[email protected]These poached eggs were delicious, but the hollandaise sauce was a bit too rich for my taste.
Aplustradomus
[email protected]Not bad for my first time poaching eggs. They weren't perfect, but they were still tasty.
Liam Finer
[email protected]These poached eggs were a bit more work than I expected, but they were worth it. They were absolutely delicious!
Josephine Kioko
[email protected]I've made this recipe several times and it always turns out great. My family loves it!
Ayush Lohar
[email protected]This is my new go-to recipe for poached eggs. They are always perfect!
Hassani Miraji
[email protected]These eggs were easy to make and very tasty. The hollandaise sauce was the perfect touch.
Anmol Yadav
[email protected]I'm not a big fan of poached eggs, but these were surprisingly good. I'll definitely make them again.
Addy Brown
[email protected]So good! I will definitely be making this again.
Oluwa Segzy
[email protected]My eggs turned out perfect! Thanks for the recipe!
Abdullah Khalil
[email protected]Delicious! I made this for my friends and they couldn't get enough. Definitely a keeper.
Raul Gonzalez
[email protected]I was skeptical at first, but these poached eggs turned out great! The hollandaise sauce was amazing.
Jordan Lipkie
[email protected]I've been making these poached eggs for years and they are always a hit. My family loves them!
Augustina Amuzu
[email protected]These poached eggs are the perfect addition to any brunch or breakfast. They are so easy to make and absolutely delicious!