Make 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|
|Calories from Fat: 1232 (64%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1936
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