Poached eggs over chicken-andouille cakes Recipe

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Poached eggs over chicken-andouille cakes

Artist:	_	Yield:	1
Categories:	Cakes, Chicken, Creole & Cajun, Desserts, Eggs, Pastry, Poached, Poultry, Southern	Rating:	0
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Ingredients:

		Tomato-mustard coulis:
1/2	cup	Tomato concassee (peeled
		-seeded and
		Chopped tomatoes)
3	tbsp	Creole mustard
2	tsp	Minced shallots
2	tsp	Minced garlic
1	tsp	Salt
1/2	tsp	White pepper
1/2	cup	Chicken stock or water
1/2	cup	Olive oil
		Chicken-andouille cakes
1	tsp	Plus 2 tablespoons oil
2	tbsp	Finely-chopped green
		-pepper, onion and
		Celery
1/2	tsp	Minced garlic
1/2	lbs	Raw chicken breasts
		-finely chopped
1/2	cup	Andouille sausage, cooked
		--- drained and crumbled
1		Egg
		Up to 1 cup bread crumbs
		Creole spice
		Salt and pepper
		Poached eggs:
1	tbsp	Salt
1	tsp	Vinegar
4		Eggs

Procedures:

Recipe by: essence of emeril show#ee083 make coulis: in a saucepan combine all ingredients except oil and bring to make cakes: in a cast-iron or other ovenproof skillet, saute green pepper, poach eggs: in a shallow saucepan or skillet bring 2 inches cold water, vin to serve, on 4 dinner plates arrange cakes, top with eggs, then drizzle wit yield: 4 servings