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Ингредиенты
- 1/2 c. Tomato concassee
- Â Â (peeled, seeded and minced tomatoes)
- 3 Tbsp. Creole mustard
- 2 tsp Chopped shallots
- 2 tsp Chopped garlic
- 1 tsp Salt
- 1/2 tsp White pepper
- 1/2 c. Chicken stock or possibly water
- 1/2 c. Extra virgin olive oil
- 1 tsp Oil plus
- 2 Tbsp. Oil
- 2 Tbsp. Finely-minced green pepper
- 2 Tbsp. Finely-minced onion
- 2 Tbsp. Finely-minced celery
- 1/2 tsp Chopped garlic
- 1/2 lb Raw chicken breasts finely minced
- 1/2 c. Cooked, liquid removed, crumbled Andouille sausag
- 1 x Egg
- 1 c. Bread crumbs or possibly less
- Â Â Bayou Blast - (Emeril's Creole Seasoning) see * Note
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. Salt
- 1 tsp Vinegar
- 4 x Large eggs
- Â Â Minced parsley for garnish
Инструкции
- Make coulis: In a saucepan combine all ingredients except oil and bring to a boil; reduce heat and simmer 15 min. Transfer to a blender and process, slowly streaming in oil till emulsified. Adjust seasonings. Set aside and keep hot.
- Make cakes: In a cast-iron or possibly other ovenproof skillet, saute/fry green pepper, onion, celery and garlic in 1 tsp. of oil for 1 minute; transfer to a mixing bowl and combine with chicken, sausage and egg. Add in bread crumbs, a bit at a time, till mix binds; season. Form into 4 cakes; dredge them in remaining bread crumbs. Heat remaining oil in skillet and pan-fry cakes till first side is browned. Flip cakes, transfer pan to oven and bake for 10 min.
- Poach Large eggs: In a shallow saucepan or possibly skillet bring 2 inches cool water, vinegar and salt to a boil over medium heat. Reduce heat till water simmers gently. Begin stirring water and crack in Large eggs one at a time; they will instantly take form. Poach Large eggs 3 min for soft-cooked, 5 min for medium. Using a slotted spoon, scoop out Large eggs. If necessary, gently pat dry with paper towels.
- To serve, on 4 dinner plates arrange cakes, top with Large eggs, then drizzle with hot sauce. Garnish with minced parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 587 | |
| Calories from Fat 408 | 70% |
| Total Fat 45.94g | 57% |
| Saturated Fat 7.68g | 31% |
| Trans Fat 0.23g | |
| Cholesterol 284mg | 95% |
| Sodium 2815mg | 117% |
| Potassium 312mg | 9% |
| Total Carbs 22.26g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.6g | 2% |
| Protein 21.71g | 35% |
