Poached Eggs Over Chicken Andouille Cakes With Tom Mus Coulis Recipe

• 1/2 c. Tomato concassee
•     (peeled, seeded and minced tomatoes)
• 3 Tbsp. Creole mustard
• 2 tsp Chopped shallots
• 2 tsp Chopped garlic
• 1 tsp Salt
• 1/2 tsp White pepper
• 1/2 c. Chicken stock or possibly water
• 1/2 c. Extra virgin olive oil
• 1 tsp Oil plus
• 2 Tbsp. Oil
• 2 Tbsp. Finely-minced green pepper
• 2 Tbsp. Finely-minced onion
• 2 Tbsp. Finely-minced celery
• 1/2 tsp Chopped garlic
• 1/2 lb Raw chicken breasts finely minced
• 1/2 c. Cooked, liquid removed, crumbled Andouille sausag
• 1 x Egg
• 1 c. Bread crumbs or possibly less
•     Bayou Blast - (Emeril's Creole Seasoning) see * Note
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1 Tbsp. Salt
• 1 tsp Vinegar
• 4 x Large eggs
•     Minced parsley for garnish

Directions