Poached Eggs Over Chicken-Andouille Cakes
Last updated 6/12/2012 1:18:22 AM. Recipe ID 49201. Report a problem with this recipe.
Title: Poached eggs over chicken-andouille cakes
Categories: New, Text, Import
Yield: 4 Servings
1/2 c Tomato concassee (peeled,
-seeded and chopped
3 tb Creole mustard
2 ts Minced shallots
2 ts Minced garlic
1 ts Salt
1/2 ts White pepper
1/2 c Chicken stock or water
1/2 c Olive oil
1 ts Plus 2 tablespoons oil
2 tb Each finely-chopped green
-pepper, onion and celery
1/2 ts Minced garlic
1/2 lb Raw chicken breasts,, finely
1/2 c Andouille sausage, cooked,,
-drained and crumbled
Up to 1 cup bread crumbs
Salt and pepper
1 tb Salt
1 ts Vinegar
Make coulis: In a saucepan combine all ingredients except oil and
bring to a boil; reduce heat and simmer 15 minutes. Transfer to a
blender and process, slowly streaming in oil until emulsified. Adjust
seasonings. Set aside and keep warm.
Make cakes: In a cast-iron or other ovenproof skillet, saute green
pepper, onion, celery and garlic in 1 teaspoon of oil for 1 minute;
transfer to a mixing bowl and combine with chicken, sausage and egg.
Add bread crumbs, a bit at a time, until mixture binds; season. Form
into 4 cakes; dredge them in remaining bread crumbs. Heat remaining
oil in skillet and pan-fry cakes until first side is browned. Flip
cakes, transfer pan to oven and bake for
Poach eggs: In a shallow saucepan or skillet bring 2 inches cold
water, vinegar and salt to a boil over medium heat. Reduce heat until
water simmers gently. Begin stirring water and crack in eggs one at a
time; they will instantly take form. Poach eggs 3 minutes for
soft-cooked, 5 minutes for medium. Using a slotted spoon, scoop out
eggs. If necessary, gently pat dry with paper towels.
To serve, on 4 dinner plates arrange cakes, top with eggs, then
drizzle with warm sauce. Garnish with chopped parsley.
Yield: 4 servings
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