Poached Eggs New Orleans Recipe

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!

Prep Time 15 mins

Cook Time 30 mins

Calories 494.5 kcal

Protein 21g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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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How to Make 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

Frequently Asked Questions

How long does it take to make Poached Eggs New Orleans?

Poached Eggs New Orleans takes about 45 minutes from start to finish — roughly 15 minutes to prepare and 30 minutes to cook.

How many calories are in Poached Eggs New Orleans?

Poached Eggs New Orleans has approximately 494.5 calories per serving, with about 21 g protein, 6 g carbohydrates and 65 g fat.

What ingredients do I need for Poached Eggs New Orleans?

The key ingredients for Poached Eggs New Orleans are Egg Yolks, Lemon Juice, Clarified Butter, Tabasco Sauce, Salt, White Pepper. See the full list with measurements above.