This is a print preview of "Poached Eggs Over Chicken Andouille Cakes With Tom Mus Coulis" recipe.

Poached Eggs Over Chicken Andouille Cakes With Tom Mus Coulis Recipe
by Global Cookbook

Poached Eggs Over Chicken Andouille Cakes With Tom Mus Coulis
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

Ingredients

  • 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

  1. Make coulis: In a saucepan combine all ingredients except oil and bring to a boil; reduce heat and simmer 15 min. Transfer to a blender and process, slowly streaming in oil till emulsified. Adjust seasonings. Set aside and keep hot.
  2. Make cakes: In a cast-iron or possibly other ovenproof skillet, saute/fry green pepper, onion, celery and garlic in 1 tsp. of oil for 1 minute; transfer to a mixing bowl and combine with chicken, sausage and egg. Add in bread crumbs, a bit at a time, till mix binds; season. Form into 4 cakes; dredge them in remaining bread crumbs. Heat remaining oil in skillet and pan-fry cakes till first side is browned. Flip cakes, transfer pan to oven and bake for 10 min.
  3. Poach Large eggs: In a shallow saucepan or possibly skillet bring 2 inches cool water, vinegar and salt to a boil over medium heat. Reduce heat till water simmers gently. Begin stirring water and crack in Large eggs one at a time; they will instantly take form. Poach Large eggs 3 min for soft-cooked, 5 min for medium. Using a slotted spoon, scoop out Large eggs. If necessary, gently pat dry with paper towels.
  4. To serve, on 4 dinner plates arrange cakes, top with Large eggs, then drizzle with hot sauce. Garnish with minced parsley.
  5. This recipe yields 4 servings.