"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Eggs Nouvelle Orleans Recipe

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This recipe for Eggs Nouvelle Orleans, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Horlock
Added: Saturday, June 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C melted butter
1 lb. fresh crab meat
8 eggs
1 1/2 C Cream Sauce with 1 oz. brandy added
Salt and pepper

CREAM SAUCE

3/4 C. butter
1 C. flour
3 C. milk
1 1/2 tsp. salt
1/2 tsp. cayenne pepper
1 oz. Brandy

Directions:
Directions:
Melt butter in a skillet and add crab meat and salt and pepper to taste.

Sauté the crab meat for about 6 min.over med heat.

Poach the eggs (in a 2 qt. pot of water with 1 cup of vinegar added).

Divide the sautéed crab meat among 4 ramekins and cover each portion with 2 poached eggs.

Top with brandy cream sauce.

Serve immediately with toast or garlic bread

CREAM SAUCE

In a heavy saucepan melt butter and stir in flour. Stir constantly while cooking for 8 to 10 minutes on very low heat. Do not brown. Gradually stir in milk to make a smooth mixture. Add salt and cayenne pepper.

Continue cooking to sauce consistency. = 3 ~ 4 Cups.

Number Of Servings:
Number Of Servings:
4

 

 

 

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