Best 3 Eggs Delmonico Recipes

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Eggs Delmonico is a classic breakfast dish that is both delicious and easy to make. It features poached eggs served on top of creamed chipped beef, with a side of toast. The creamed chipped beef is made with a simple roux, milk, and chipped beef, and is seasoned with salt, pepper, and Worcestershire sauce. The poached eggs are cooked in simmering water until the whites are set and the yolks are still runny. The dish is then garnished with chopped parsley and served immediately.

In addition to the classic Eggs Delmonico recipe, this article also includes several variations on the dish. These variations include:

* **Eggs Delmonico with Asparagus:** This variation adds fresh asparagus to the creamed chipped beef, adding a pop of color and flavor to the dish.
* **Eggs Delmonico with Mushrooms:** This variation adds sautéed mushrooms to the creamed chipped beef, adding a savory and umami flavor to the dish.
* **Eggs Delmonico with Spinach:** This variation adds fresh spinach to the creamed chipped beef, adding a healthy dose of greens to the dish.
* **Eggs Delmonico with Bacon:** This variation adds crispy bacon to the creamed chipped beef, adding a smoky and salty flavor to the dish.

No matter which variation you choose, Eggs Delmonico is a surefire hit for breakfast, brunch, or lunch. It is a delicious and easy-to-make dish that is sure to please everyone at the table.

Let's cook with our recipes!

CHICKEN DELMONICO



Chicken Delmonico image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 33

4 (6 to 7-ounce) boneless, skinless chicken breast halves
2 tablespoons plus 1/2 teaspoon Essence or Creole Seasoning, recipe follows
1/2 cup plus 2 tablespoons all-purpose flour
1 cup fine dry bread crumbs
1 large egg beaten with 1 tablespoon milk to make an egg wash
2 tablespoons olive oil
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
1/4 cup minced yellow onions
1 tablespoon chopped garlic
3/4 pound assorted exotic mushrooms, such as shiitakes, chanterelles, and black trumpets, stemmed, wiped clean, and sliced (about 4 cups)
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup dry white wine
1 cup chicken stock, or canned, low-sodium chicken broth
1/2 cup heavy cream
4 large boiled artichoke hearts, recipe follows, cut into 1/4-inch thick slices
1 tablespoon fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon minced fresh parsley leaves
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 gallon water
4 large globe artichokes, about 10 ounces each
1 lemon, halved
4 bay leaves
3 tablespoons salt
2 teaspoons whole black peppercorns

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil and set aside.
  • Season each chicken breast half with 1/2 teaspoon of the Essence and set aside.
  • Combine 1/2 cup of the flour with 1 1/2 teaspoons of the Essence in a shallow bowl. In another shallow bowl, combine the bread crumbs with the remaining tablespoon Essence. Put the egg wash in a third bowl.
  • Dredge the chicken first in the flour, shaking to remove any excess, then in the egg wash, letting any excess drip off, and then in the bread crumbs.
  • Heat the oil and melt 1 tablespoon of the butter in a large skillet or saute pan over medium-high heat. Add the chicken in 2 batches and cook until golden brown, 1 1/2 to 2 minutes per side. Transfer the chicken to the prepared baking sheet and roast until cooked through, 15 to 18 minutes.
  • Meanwhile, in a large clean skillet, heat 2 tablespoons of the remaining butter over medium-high heat. Add the yellow onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and cook until soft and they give off their liquid, about 4 minutes. Add the salt and pepper and stir. Add the remaining 2 tablespoons flour, stir to incorporate, and cook until the mixture is thick, about 1 minute. Add the wine and cook, stirring, until evaporated, 30 seconds to 1 minute. Add the chicken stock, stir well to incorporate, and simmer until the mixture is thickened, about 2 minutes. Add the cream, bring to a simmer, and cook until the mixture is thickened enough to coat the back of a spoon, about 2 minutes. Add the sliced artichoke hearts and lemon juice and stir to incorporate. Remove from the heat and stir in the remaining tablespoon butter, the green onions, and parsley. Adjust the seasoning, to taste.
  • To serve, place 1 chicken breast in the center of each of four large plates and top each with an equal portion of the sauce. Serve immediately.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
  • Bring the water, bay leaves, salt, and peppercorns to a boil in a large pot.
  • With a small, sharp knife, trim the tough outer skin from the artichoke stems and remove the bottom row of leaves. Using long handled tongs, carefully add the artichokes and lemons to the pot and return to a boil. Place 2 small heavy plates on top of the artichokes to keep them submerged, lower the heat, and cook at a low boil until the artichokes are tender, 20 to 25 minutes. Drain in a colander and let the artichokes sit until cool enough to handle.
  • Pull off the large outer leaves from the artichokes, and discard or reserve for another use. Remove and discard the spiky inner leaves. Scrape the hairy choke from each heart and slice as needed or serve whole.

EGGS DELMONICO FOR 2



Eggs Delmonico for 2 image

Make and share this Eggs Delmonico for 2 recipe from Food.com.

Provided by jrthrmn

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can chicken soup
1/2 cup shredded cheddar cheese
3 -4 hard-boiled eggs, sliced
1 tablespoon finely chopped pimiento
hot buttered toast or toasted English muffin
paprika or parsley

Steps:

  • in 1-quart saucepan, heat soup over medium heat until hot and bubbly, 3 to 5 minutes.
  • Stir in cheese; cook over low heat, stirring occasionally until cheese is melted.
  • Fold in eggs and pimiento; heat through, about 2 minute.
  • Serve on toast, sprinkle paprika or parsley on top.
  • Variation:.
  • Use only 2 eggs and fold in 1 can of tuna.

Nutrition Facts : Calories 356.7, Fat 26.1, SaturatedFat 10.5, Cholesterol 347.7, Sodium 1229.2, Carbohydrate 11.2, Sugar 3.2, Protein 18.9

LOBSTER NEWBURG



Lobster Newburg image

Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.

Provided by PATTY5

Categories     Seafood     Shellfish     Lobster

Time 30m

Yield 4

Number Of Ingredients 8

2 egg yolks, beaten
½ cup heavy cream
¼ cup butter or margarine
2 tablespoons dry sherry or madeira
½ teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
¾ pound cooked lobster meat, broken into chunks

Steps:

  • In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
  • Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 3.5 g, Cholesterol 234.5 mg, Fat 25.3 g, Fiber 0.1 g, Protein 19.3 g, SaturatedFat 15 g, Sodium 757.2 mg, Sugar 0.2 g

Tips:

  • For a richer sauce, use heavy cream instead of milk.
  • Add a pinch of cayenne pepper to the sauce for a spicy kick.
  • If you don't have sherry, you can substitute dry white wine or chicken broth.
  • Serve the eggs Delmonico over toast points or rice.
  • Garnish the eggs Delmonico with chopped parsley or chives.

Conclusion:

Eggs Delmonico is a classic dish that is perfect for a special occasion or a quick and easy weeknight meal. It is a delicious and versatile dish that can be enjoyed by people of all ages. With its creamy sauce, tender eggs, and flavorful vegetables, eggs Delmonico is sure to please everyone at the table.

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