Recipe - New Orleans Eggs

One fourth cup White vinegar
4 Large eggs
Salt and pepper
2 cup Choron Sauce; (see next
recipe)
2 tablespoon Chopped parsley
2 tablespoon Chopped green onion
8 Grit cakes; (see next
recipe)

In a shallow saucepan or skillet bring 2 inches 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 softcooked, 5 minutes for mediumsoft. 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 serving
Recipe By :ESSENCE OF EMERIL SHOW #EE031

Posted to MCRecipe Digest V1 #245

Date: Wed, 16 Oct 1996 00:01:07 0400

From: Rowaan Rowaan@ix.netcom.com