NEW ORLEANS EGGS WITH BRANDY CREAM SAUCE

New Orleans Eggs with Brandy Cream Sauce image

Make and share this New Orleans Eggs with Brandy Cream Sauce recipe from Food.com.

Provided by Millereg

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb unsalted butter
1 1/2 lbs backfin crab meat
1 cup melted unsalted butter
1 1/4 cups flour
40 fluid ounces hot milk
3/4 teaspoon salt substitute
1/4 teaspoon black pepper
2 fluid ounces brandy
16 eggs
3 quarts water
24 fluid ounces white vinegar

Steps:

Melt 1 pound of butter in a sauté pan or skillet over low heat.
Add the crabmeat and cook slowly, stirring very gently, just until hot, about 5 to 8 minutes; set aside and keep warm.
To prepare the brandy cream sauce, melt the butter over low heat in a saucepan.
Stir in the flour gradually, cook for about 3 minutes, and then gradually pour in the milk, continue stirring.
Cook over low heat until the sauce thickens, and then add the salt, pepper and brandy.
Continue to cook for about 5 minutes or until the sauce is medium thick.
To poach the eggs, bring the water and the vinegar to a boil in a large skillet or sauté pan.
Keeping the water at a continuous low rolling boil, crack the eggs one by one into it.
Cook until the egg whites are firm, about 4 minutes.
Lift the poached eggs out of the water with a slotted spoon, allowing the water to drain back into the pan.
Place them on a heated platter while you assemble the dishes.
Place 3 ounces of crabmeat on each of 8 heated plates, and then place 2 poached eggs side by side on the crab meat.
Ladle the sauce evenly over the portions.

Nutrition Facts : Calories 1039.3, Fat 85.7, SaturatedFat 50.5, Cholesterol 693.9, Sodium 485.9, Carbohydrate 23.7, Fiber 0.5, Sugar 1.2, Protein 35.7