New Orleans Eggs with Brandy Cream Sauce

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt 1 pound of butter in a sauté pan or skillet over low heat.
  • Add the crabmeat and cook slowly, stirring very gently, just until hot, about 5 to 8 minutes; set aside and keep warm.
  • To prepare the brandy cream sauce, melt the butter over low heat in a saucepan.
  • Stir in the flour gradually, cook for about 3 minutes, and then gradually pour in the milk, continue stirring.
  • Cook over low heat until the sauce thickens, and then add the salt, pepper and brandy.
  • Continue to cook for 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 sauté 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 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 crabmeat on each of 8 heated plates, and then place 2 poached eggs side by side on the crab meat.
  • Ladle the sauce evenly over the portions.
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