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New Orleans Eggs with Brandy Cream Sauce Recipe

New Orleans Eggs with Brandy Cream Sauce
Servings: 8

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make New Orleans Eggs with Brandy Cream Sauce. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making New Orleans Eggs with Brandy Cream Sauce in your home. Then, follow these steps below to serve New Orleans Eggs with Brandy Cream Sauce for your family or friends.

Ingredients

  • 1 1/2 unsalted butter

  • 1 unsalted butter

  • 1 1/4 flour

  • 40 milk

  • 3/4 black pepper

  • 1/4 brandy

  • 2 eggs

  • 16 water

  • 3 white vinegar

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make New Orleans Eggs with Brandy Cream Sauce in your home by yourself.

Directions: How to Make New Orleans Eggs with Brandy Cream Sauce

  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., To poach the eggs, bring the water and the vinegar to a boil in a large skillet or sauté pan.

  7. Keeping the water at a continuous low rolling boil, crack the eggs one by one into it.

  8. Cook until the egg whites are firm, about 4 minutes.

  9. Lift the poached eggs out of the water with a slotted spoon, allowing the water to drain back into the pan.

  10. Place them on a heated platter while you assemble the dishes.

  11. 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.

So that brings us to the end of this special New Orleans Eggs with Brandy Cream Sauce recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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