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Suggest a better descriptionAuthentic? I sure as heck cant say. Fattening++you bet! Good? Moren likely. How could it help but be with a brandy cream sauce and crabmeat. Melt the butter in a saute pan or skillet over low heat. Add the crab meat and cook slowly, stirring very gently, just until hot, about 5 to 8 minutes. To prepare the brandy cream sauce, melt the butter over low heat in a sauce pan. Stir in the flour gradually, cook for about 3 minutes, then gradually pour in the milk, continue stirring. Cook over low beat until the sauce thickens, then add the salt, pepper and brandy. Continue to cook about 5 minutes or until the sauce is medium thick. To poach the eggs, bring the water and the vinegar to a boil in a large skillet or saute pan. Keeping the water at a continuous low rolling boil, crack the eggs one by one into it. Cook until the egg whites are firm, about 4 minutes. Lift the poached eggs out of the water with a skimmer or slotted spoon, allowing the water to drain back into the pan. Place them on a heated platter while you assemble the dishes. Place 3 ounces of crab meat on each of 8 heated plates, then place 2 poached eggs side by side on the crab meat. Ladle sauce evenly over the portions. Makes 8 servings. Source unknown, Hayward Daily Review, 11/9/88. Posted by Stephen Ceideberg; November 1 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Serving (1164g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1920 | ||
Calories from Fat: 1493 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 165.9g | 221 % | |
Saturated Fat 88.6g | 443 % | |
Monounsaturated Fat 49g | ||
Polyunsanturated Fat 11.6g | ||
Cholesterol 2485.3mg | 765 % | |
Sodium 1771.5mg | 61 % | |
Potassium 1030.5mg | 27 % | |
Total Carbohydrate 23.6g | 7 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 22.7g | ||
Protein 81.8g | 117 % | |
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: 1920
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