- Tomato-Mustard Coulis:
- 1/2 cup tomato concasse (peeled, seeded and chopped tomatoes)
- 3 tablespoons Creole mustard
- 2 teaspoons minced shallots
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 cup chicken stock or water
- 1/2 cup olive oil
- Chicken-Andouille Cakes
- 1 teaspoon plus 2 tablespoons oil
- 2 tablespoons each finely-chopped green pepper, onion and celery
- 1/2 teaspoon minced garlic
- 1/2 pound 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 tablespoon salt
- 1 teaspoon 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, sautÈ J 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