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Рецепт Poached Eggs Over Chicken Andouille Cakes With Tom Mus Coulis
by Global Cookbook

Poached Eggs Over Chicken Andouille Cakes With Tom Mus Coulis
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Ингредиенты

  • 1/2 c. Tomato concassee
  •     (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
  •     Bayou Blast - (Emeril's Creole Seasoning) see * Note
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 Tbsp. Salt
  • 1 tsp Vinegar
  • 4 x Large eggs
  •     Minced parsley for garnish

Инструкции

  1. 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.
  2. 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.
  3. 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.
  4. To serve, on 4 dinner plates arrange cakes, top with Large eggs, then drizzle with hot sauce. Garnish with minced parsley.
  5. This recipe yields 4 servings.