Best 4 Eggs New Orleans Recipes
**Eggs New Orleans: A Culinary Symphony of Flavors and Textures**
Originating from the vibrant city of New Orleans, Eggs New Orleans is a delectable dish that tantalizes the taste buds with its harmonious blend of flavors and textures. This culinary creation showcases poached eggs nestled atop a bed of savory creamed corn, enveloped in a rich and creamy hollandaise sauce. The dish is further adorned with succulent shrimp and crisp bacon, adding layers of complexity to each bite. Eggs New Orleans is a versatile dish that can be enjoyed for breakfast, brunch, or lunch, offering a delightful start to any day or a satisfying midday meal.
**The Exquisite Recipes:**
1. **Classic Eggs New Orleans:** This recipe captures the essence of the traditional dish, featuring poached eggs, creamed corn, hollandaise sauce, shrimp, and bacon, all arranged in a visually appealing manner.
2. **Eggs New Orleans Benedict:** This variation elevates the classic dish by incorporating an English muffin as the base, creating a hearty and satisfying meal. The poached eggs, creamed corn, hollandaise sauce, shrimp, and bacon are delicately layered upon the toasted muffin, resulting in a symphony of flavors and textures.
3. **Eggs New Orleans Casserole:** This recipe transforms the dish into a delectable casserole, perfect for feeding a crowd or enjoying as a comforting meal. The casserole features layers of creamed corn, poached eggs, shrimp, bacon, and hollandaise sauce, all baked to perfection until golden brown and bubbly.
4. **Eggs New Orleans Skillet:** This one-pan skillet version of Eggs New Orleans is a quick and easy meal option that delivers all the flavors of the classic dish. The creamed corn, poached eggs, shrimp, bacon, and hollandaise sauce are all cooked together in a skillet, resulting in a flavorful and convenient meal.
5. **Eggs New Orleans with Avocado:** This recipe adds a refreshing twist to the classic dish by incorporating ripe avocado. The avocado's creamy texture and mild flavor complement the richness of the hollandaise sauce and the savory flavors of the shrimp and bacon, creating a well-balanced and satisfying meal.
EGGS NEW ORLEANS
Lively flavors and rich taste from the deep South. This savory delight comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook vegetables and seasonings together for ten minutes.
- Remove bay leaf; add bread crumbs and place in a buttered casserole.
- Break the eggs on top (without breaking the yolks), sprinkle with salt and pepper and cover with grated cheese.
- Bake at 350F for 20 minutes until eggs are set and cheese melts.
Nutrition Facts : Calories 189.9, Fat 6.3, SaturatedFat 1.9, Cholesterol 211.5, Sodium 671, Carbohydrate 23.3, Fiber 3, Sugar 7, Protein 10.4
NEW ORLEANS BRUNCH EGGS
Steps:
- In a skillet, saute mushrooms, chopped ham, onions and garlic in butter until vegetables are tender. Stir in flour and cayenne pepper. Blend in broth; simmer, stirring occasionally, for 20 minutes. To serve, place a slice of ham and an egg on each muffin half. Spoon sauce over each.
Nutrition Facts :
POACHED EGGS NEW ORLEANS
Poached eggs New Orleans is poached eggs served with a lovely Choron Sauce. Choron sauce is basically a Béarnaise sauce (or sometimes Hollandaise is used) with a tomato puree added. It was created by Alexander Etienne Choron, a French chef from Caen who was chef de cuisine at the famous Voisin restaurant in Paris during the late 19th century. To clarify butter, see Recipe #51525
Provided by 2Bleu
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- CHORON SAUCE: In a heatproof bowl whisk egg yolks with 1 tablespoon of the lemon juice until thick and pale. Set bowl over a pan of barely simmering water, stirring constantly, until warm but not hot.
- Stir in butter, a few tablespoons at a time, until all butter is incorporated. Cook, stirring, until sauce thickens enough to lightly coat back of a spoon.
- Remove from heat and stir in remaining lemon juice, Tabasco, salt, pepper and cayenne, to taste. Fold in tomatoes. Makes About 2 cups.
- POACHING EGGS: 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 and place onto toast (which is on warmed plates). If necessary, gently pat eggs dry with paper towels.
- Season with salt and pepper. Spoon several spoonfuls Choron sauce over eggs and decorate with parsley and green onions.
Nutrition Facts : Calories 494.5, Fat 42.6, SaturatedFat 24.4, Cholesterol 397.3, Sodium 985.8, Carbohydrate 18.7, Fiber 2.2, Sugar 4.2, Protein 10.8
CRABMEAT AND EGGS NEW ORLEANS
A great way to serve poached eggs.I made this for breakfast, for some overnight guests we had. They were impressed, but it is very easy to do.
Provided by KittyKitty
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute crabmeat in butter about 5 minutes.
- Stir in salt and pepper.
- Spoon a small amount of crabmeat onto English muffins.
- Top each with a poached eggs.
- Spoon New Orleans Cream Sauce over eggs.
- Sprinkle with paprika.
- New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
- Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
- Stir in remaining ingredients.
Nutrition Facts : Calories 544.1, Fat 29.3, SaturatedFat 14.8, Cholesterol 516.8, Sodium 1134.3, Carbohydrate 32.3, Fiber 2.1, Sugar 2.8, Protein 33.4
Tips:
- Use fresh eggs. The fresher the eggs, the better the Eggs New Orleans will be.
- Choose a good-quality creole seasoning. Creole seasoning is a key ingredient in this dish, so it's important to choose one that you like. Look for a Creole seasoning that is well-balanced and not too spicy.
- Don't overcook the eggs. The eggs should be cooked until they are just set, but not hard-boiled. Overcooked eggs will be tough and rubbery.
- Serve Eggs New Orleans immediately. This dish is best served hot and fresh out of the pan.
Conclusion:
Eggs New Orleans is a delicious and easy-to-make breakfast or brunch dish. It is perfect for a special occasion or a simple weekend meal. With its creamy eggs, flavorful sauce, and crispy toast, Eggs New Orleans is sure to please everyone at the table.
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