Best 4 Eggs Nouvelle Orleans Recipes
Eggs Nouvelle Orleans is a classic brunch dish that combines the flavors of eggs, crab, and hollandaise sauce. It is a rich and decadent dish that is perfect for a special occasion or a lazy weekend morning. In this article, we will provide three different recipes for Eggs Nouvelle Orleans: a classic recipe, a low-carb recipe, and a vegetarian recipe. We will also provide tips on how to perfectly poach an egg and make a delicious hollandaise sauce. Whether you are a seasoned cook or a beginner, we have a recipe that will suit your needs. So, let's get started and make this iconic dish!
Check out the recipes below so you can choose the best recipe for yourself!
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 :
EGGS NOUVELLE ORLEANS
Steps:
- For Sauce: Bring 3 cups mil to simmer in medium saucepan over medium heat. Remove from heat. Melt 6 tablespoons butter in heavy large skillet over medium heat. Add 1 cup chopped green onions and saute 2 minutes. Add 6 tablespoons all purose flour and stir 2 minutes. Whisk in warm milk. boil until mixture is thick and smooth, whisking constantly, about 2 minutes. Reduce heat to low and simmer 3 minutes longer. Bring 1/4 cup brandy to simmer in small saucepan; add to milk mixture. Add 2 teaspoons fresh lemon juice; season to taste with ground nutmeg, salt and pepper. Bechamel sauce can be prepared 1 day ahead. Cover tightly and refrigerate. Bring to simmer before using, stirring frequently and thinning with more milk if necessary. Preheat oven to 450. Melt 2 tbls unsalted butter in heavy large skillet over medium heat. Add 1 pound crabmeat and stir until heated through, about 2 minutes. Stir in 1/2 cup bechamel sauce. Season with hot pepper sauce, salt and pepper. Transfer crabmeat mixture to 10" ovenproof dish. For eggs: Pour water into heavy large skillet to depth of 2 inches. Add 1 tsp vinegar to skillet and bring to simmer. Reduce heat to medium-low. Break eggs into saucer 1 at a time. Gently slide each egg into simmering water in skillet. Poach eggs until whites are set and yolks still feel soft to touch, about 3 minutes. Using slotted spoon, arrange eggs on crabmeat; spoon remaining sauce over. Bake just until heated through, about 10 minutes. Sprinkle with paprika and green onions. Using large spoon transfer eggs to plates and serve.
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
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
Tips:
- For a richer flavor, use homemade chicken stock instead of water.
- If you don't have any white wine, you can substitute it with chicken broth or even water.
- Feel free to add other vegetables to the dish, such as diced bell peppers, celery, or mushrooms.
- If you like your eggs runny, cook them for a shorter amount of time. For hard-boiled eggs, cook them for a longer amount of time.
- Serve the eggs immediately over toast or rice.
Conclusion:
Eggs New Orleans is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. With its creamy sauce and flavorful combination of vegetables, eggs, and herbs, this dish is sure to please everyone at the table. This dish is also a great way to use up leftover vegetables. So next time you have some leftover veggies, give Eggs New Orleans a try!
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