Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Poached Eggs Over Chicken Andouille Cakes With Tomato Mustard Coulis

  • Yield: 4 servings

Ingredients

  • Tomato-Mustard Coulis:
  • 1/2 cup tomato concasse (peeled, seeded and chopped tomatoes)
  • 3 tablespoons Creole mustard
  • 2 teaspoons minced shallots
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 cup chicken stock or water
  • 1/2 cup olive oil
  • Chicken-Andouille Cakes
  • 1 teaspoon plus 2 tablespoons oil
  • 2 tablespoons each finely-chopped green pepper, onion and celery
  • 1/2 teaspoon minced garlic
  • 1/2 pound raw chicken breasts, finely chopped
  • 1/2 cup Andouille sausage, cooked, drained and crumbled
  • 1 egg
  • Up to 1 cup bread crumbs
  • Creole spice
  • Salt and pepper
  • Poached Eggs:
  • 1 tablespoon salt
  • 1 teaspoon vinegar
  • 4 eggs

Directions

  • 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, sautÈ J 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.