Poached Eggs New Orleans Recette

Indulge in a taste of New Orleans with this elegant recipe for Poached Eggs with Choron Sauce! This classic dish features perfectly poached eggs nestled atop buttery, rich Choron sauce – a Béarnaise variation with a vibrant tomato twist. Created by renowned French chef Alexander Etienne Choron, this sauce elevates a simple breakfast to a culinary masterpiece. Get ready for a flavor explosion that's both sophisticated and surprisingly easy to make!

Préparation 15 min

Cuisson 30 min

Calories 494.5 kcal

Protéines 21g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Poached Eggs New Orleans

3 large egg yolks
2 tablespoons lemon juice
Clarified Butter
Tabasco Sauce
1/2 teaspoon salt
White Pepper
Pinch of cayenne pepper
1/2 cup finely chopped, cooked and drained tomatoes (about 1 medium tomato)
White Vinegar
4 large eggs
Black Pepper
Bread
Fresh parsley, chopped (for garnish)
Green onions, chopped (for garnish)

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Comment préparer Poached Eggs New Orleans

**Prepare the Choron Sauce:**
In a heatproof bowl, whisk together 3 large egg yolks with 1 tablespoon lemon juice until pale and thickened.
Place the bowl over a saucepan of barely simmering water (a double boiler is ideal). Whisk constantly until the mixture is warm but not hot (around 140°F/60°C).
Gradually whisk in 1 cup (2 sticks) of unsalted butter, a few tablespoons at a time, until fully incorporated and emulsified. The sauce should thicken.
Continue whisking over the simmering water until the sauce coats the back of a spoon.
Remove from heat. Stir in 1 teaspoon lemon juice, 2-3 dashes Tabasco sauce, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and a pinch of cayenne pepper. Adjust seasoning to taste.
Gently fold in 1/2 cup of finely chopped, well-drained, cooked tomatoes (about 1 medium tomato).
**Poach the Eggs:**
In a shallow saucepan, bring 2 inches of water and 1 tablespoon white vinegar to a gentle simmer over medium heat.
Crack each egg individually into a small ramekin or bowl.
Gently swirl the simmering water to create a vortex. Carefully slip the egg into the center of the vortex.
Poach for 3 minutes for very soft yolks, or 5 minutes for firmer yolks.
Remove eggs with a slotted spoon and gently pat dry with paper towels.
Season poached eggs with salt and pepper.
**Assemble and Serve:**
Place poached eggs on toasted bread.
Generously spoon Choron sauce over the eggs.
Garnish with fresh parsley and green onions. Serve immediately.

Nutrition Information (Approximate per serving)

Sodium

41 g

Sugar

16g

Fat

121g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Breakfast Eggs Dairy Brunch

Questions fréquentes

Combien de temps faut-il pour préparer Poached Eggs New Orleans ?

Poached Eggs New Orleans prend environ 45 minutes du début à la fin — environ 15 minutes de préparation et 30 minutes de cuisson.

Combien de calories contient Poached Eggs New Orleans ?

Poached Eggs New Orleans contient environ 494.5 calories par portion, avec environ 21 g de protéines, 6 g de glucides et 65 g de lipides.

De quels ingrédients ai-je besoin pour Poached Eggs New Orleans ?

Les principaux ingrédients de Poached Eggs New Orleans sont Egg Yolks, Lemon Juice, Clarified Butter, Tabasco Sauce, Salt, White Pepper. Consultez la liste complète avec les quantités ci-dessus.