Recipe
New Orleans Eggs
Ingredients
- 1/4 cup white vinegar
- 4 large eggs
- Salt and pepper
- 2 cups Choron Sauce [2]
- 2 tablespoons chopped parsley
- 2 tablespoons chopped green onion
- 8 Grit cakes [3]
Directions
- 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 onto warmed plates. If necessary, gently pat dry with paper towels. Season with salt and pepper.
- Spoon several spoonfuls Choron sauce over eggs and decorate with parsley and green onions. Serve with grit cakes.
Recipe Details
- Source: Essence Of Emeril EE31 [6]
- Dish Type: Misc [7]
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