New orleans eggs
Yield: 4 Servings
Ingredients:
- 1/4 c white vinegar
- 4 lg eggs : Salt and pepper
- 2 c Choron Sauce -- (see next : recipe)
- 2 TB chopped parsley
- 2 TB chopped green onion
- 8 Grit cakes -- (see next
Instructions:
: recipe) 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. Yield: 4 serving Recipe By :ESSENCE OF EMERIL SHOW #EE031 From: Rowaan
