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.
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Mary Nyachuol
[email protected]I'm allergic to shrimp. Do you think I could substitute another seafood, like crab or lobster?
Hasnain Jan
[email protected]I'm going to try this recipe this weekend. It looks delicious!
Rana Gandher
[email protected]This is a great recipe for a special breakfast or brunch. I've also made it for dinner and it was just as good.
Adesh kushwaha
[email protected]I'm not sure what I did wrong, but my sauce didn't turn out creamy. It was more like a thin gravy.
Betty Sanmi
[email protected]I've made this dish several times now and it's always a hit. My friends and family love it.
Lisa Hector
[email protected]Delicious!
Victor Mungai Wachira
[email protected]This is my new favorite breakfast recipe! The combination of flavors and textures is amazing.
Nicolae Catalin
[email protected]I'm not a big fan of poached eggs, but I loved the sauce in this dish. It was so creamy and flavorful.
Muawaz Shahbaz
[email protected]The Eggs New Orleans was easy to make and turned out great! I especially enjoyed the creamy sauce and tender shrimp.
Hasnain Pathan
[email protected]This Eggs New Orleans dish was a hit with my family! The sauce was creamy and flavorful, and the poached eggs were cooked perfectly. I served it with a side of toast and fruit, and it was a delicious and satisfying breakfast.