Best New Orleans Brunch Eggs Recipes

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

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

EGGS SARDOU

Eggs Sardou image

Eggs Sardou is a creation of Antoine's, one of New Orleans' grand old-line restaurants, where it traditionally is composed of poached eggs nestled atop artichoke hearts and creamed spinach, and topped with Hollandaise Sauce. It makes a delicious appetizer, and when the portion size is doubled, makes a filling brunch dish.

Provided by Emeril Lagasse

Categories main-dish

Time 55m

Yield 4 appetizer servings

Number Of Ingredients 29

Ingredients

1 tablespoon distilled white vinegar
Sauteed Spinach, recipe follows
Hollandaise Sauce, recipe follows
2 ounces prosciutto or Serrano ham, cut into thin chiffonade
Essence, recipe follows, for garnish
Chopped chives, garnish
1 tablespoon unsalted butter
4 whole artichoke hearts, boiled until tender, trimmed of choke, and leaves discarded or reserved for another use
4 whole artichoke hearts, boiled until tender, trimmed of choke, and leaves discarded or reserved for another use
Salt and pepper
4 large eggs
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Olive oil, for sauteing
1 pound fresh spinach, tough stems removed and washed well
1 teaspoon minced garlic
Salt and freshly ground pepper
3 egg yolks
2 teaspoons water
1/2 cup clarified butter, or 1 stick unsalted butter, melted
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
Pinch cayenne

Steps:

In a skillet, melt the butter over medium-high heat. Add the artichoke hearts and a pinch of salt and pepper and cook, stirring, until just warmed through, 1 to 2 minutes. Remove from the heat and cover to keep warm.
Into a large saute pan or deep skillet, pour about 2 inches of cold water and the vinegar. Bring to a simmer over high heat, then reduce the heat so that the surface of the water barely shimmers.
Break the eggs into individual saucers, then gently slide them 1 at a time into the water and with a large spoon, lift the whites over the yolks. Repeat the lifting once or twice to completely enclose each yolk. Poach until the whites are set and the yolks feel soft when gently touched, 3 to 4 minutes.
Remove the eggs with a slotted spoon, and place on a large plate.
Arrange the warm artichoke hearts on each of 4 plates and top with the spinach. Lay 1 egg on top of each bed of spinach and drizzle with warm Hollandaise sauce. Garnish with the chopped prosciutto, Essence, and chives and serve immediately.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Heat olive oil in a large skillet over medium-high heat. Add spinach and garlic and saute, stirring, until wilted, 1 to 2 minutes. Season with salt and freshly ground pepper. Remove from the heat and adjust the seasoning, to taste. Serve hot.
In the top of a double boiler or in a large bowl set over a pot of simmering water, whisk the egg yolks with the water until the egg yolks are thick and pale yellow, removing from the heat as needed to prevent the eggs from overcooking. Gradually add the butter, whisking constantly to thicken. Add the remaining ingredients and whisk well to blend. Adjust the seasoning to taste. Remove from the heat and cover to keep warm until ready to serve, stirring occasionally.