New Orleans Eggs with Brandy Cream Sauce

You may never want plain poached eggs again!

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  lb unsalted butter
• 1 1⁄2 lbs  backfin crab meat

• Brandy Cream Sauce

• 1  cup  melted unsalted butter
• 1 1⁄4 cups flour
• 40  fluid ounces  hot milk
• 3⁄4 teaspoon  salt substitute
• 1⁄4 teaspoon black pepper
• 2  fluid ounces brandy

• Les Oeufs

• 16  eggs
• 3  quarts water
• 24  fluid ounces white vinegar

Directions

1. Melt 1 pound of butter in a sauté pan or skillet over low heat.
2. Add the crabmeat and cook slowly, stirring very gently, just until hot, about 5 to 8 minutes; set aside and keep warm.
3. To prepare the brandy cream sauce, melt the butter over low heat in a saucepan.
4. Stir in the flour gradually, cook for about 3 minutes, and then gradually pour in the milk, continue stirring.
5. Cook over low heat until the sauce thickens, and then add the salt, pepper and brandy.
6. Continue to cook for about 5 minutes or until the sauce is medium thick.
7. To poach the eggs, bring the water and the vinegar to a boil in a large skillet or sauté pan.
8. Keeping the water at a continuous low rolling boil, crack the eggs one by one into it.
9. Cook until the egg whites are firm, about 4 minutes.
10. Lift the poached eggs out of the water with a slotted spoon, allowing the water to drain back into the pan.
11. Place them on a heated platter while you assemble the dishes.
12. Place 3 ounces of crabmeat on each of 8 heated plates, and then place 2 poached eggs side by side on the crab meat.
13. Ladle the sauce evenly over the portions.