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Poached Eggs Over Chicken Andouille Cakes With Tomato Mustard Coulis

  • Yield: 4 servings


  • 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.