*  Exported from  MasterCook II  *

                                New Orleans Eggs

Recipe By     : Essence Of Emeril Show #EE031
Serving Size  : 4     Preparation Time :
Categories    : Eggs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  c             White vinegar
       4  lg            Eggs
                        Salt and pepper
       2  c             Choron Sauce -- (see next recipe)
       2  tb            Parsley -- chopped
       2  tb            Green onion -- chopped
       8                Grit cakes -- (see next recipe)

In a shallow saucepan or skillet bring 2" cold water and vinegar to a
boil over medium heat. Reduce heat until water simmers gently. Break
eggs, one at a time, into a ramekin or coffee cup; holding ramekin as
close as possible to water, gently slip egg into water. Poach eggs
3 minutes for very soft-cooked, 5 minutes for medium-soft. Using a
slotted spoon, scoop out eggs onto warmed plates. If necessary,
gently pat dry with paper towels. Season with salt and pepper.

Spoon several spoonfuls Choron sauce over eggs and decorate with
parsley and green onions. Serve with grit cakes.

Yield: 4 Servings


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