Try this Poached Eggs over Chicken-Andouille Cakes recipe, or contribute your own.
Suggest a better descriptionMake coulis: In a saucepan combine all ingredients except oil and bring to a boil; reduce heat and simmer 15 minutes. Transfer to a blender and process, slowly streaming in oil until emulsified. Adjust seasonings. Set aside and keep warm. Make cakes: In a cast-iron or other ovenproof skillet, saute green pepper, onion, celery and garlic in 1 teaspoon of oil for 1 minute; transfer to a mixing bowl and combine with chicken, sausage and egg. Add bread crumbs, a bit at a time, until mixture binds; season. Form into 4 cakes; dredge them in remaining bread crumbs. Heat remaining oil in skillet and pan-fry cakes until first side is browned. Flip cakes, transfer pan to oven and bake for 10 minutes. Poach eggs: In a shallow saucepan or skillet bring 2 inches cold water, vinegar and salt to a boil over medium heat. Reduce heat until water simmers gently. Begin stirring water and crack in eggs one at a time; they will instantly take form. Poach eggs 3 minutes for soft-cooked, 5 minutes for medium. Using a slotted spoon, scoop out eggs. If necessary, gently pat dry with paper towels. To serve, on 4 dinner plates arrange cakes, top with eggs, then drizzle with warm sauce. Garnish with chopped parsley. Yield: 4 servings Posted to MC-Recipe Digest V1 #328 Recipe by: ESSENCE OF EMERIL SHOW#EE083 From: Meg Antczak
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Serving Size: 1 Serving (2033g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1936 | ||
Calories from Fat: 1232 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 136.9g | 183 % | |
Saturated Fat 37.4g | 187 % | |
Monounsaturated Fat 62.5g | ||
Polyunsanturated Fat 18.4g | ||
Cholesterol 4448.7mg | 1369 % | |
Sodium 2492.6mg | 86 % | |
Potassium 2089.3mg | 55 % | |
Total Carbohydrate 38.6g | 11 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 30.6g | ||
Protein 143.4g | 205 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1936
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