Poached Eggs Over Chicken-Andouille Cakes
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Poached Eggs Over Chicken-Andouille Cakes
  Eggs    Cakes  
Last updated 6/12/2012 1:18:22 AM. Recipe ID 49201. Report a problem with this recipe.
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      Title: Poached eggs over chicken-andouille cakes
 Categories: New, Text, Import
      Yield: 4 Servings
           Tomato-Mustard Coulis:
    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
           Chicken-Andouille Cakes
      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
      1    Egg
           Up to 1 cup bread crumbs
           Creole spice
           Salt and pepper
           Poached Eggs:
      1 tb Salt
      1 ts Vinegar
      4    Eggs
  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
       10    minutes.
  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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Recipe ID 49201 (Apr 03, 2005)

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