Eggs Nouvelle Orleans Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs) | |
| 1 pound fresh lump crab meat | ||
| Salt, pepper | ||
| Eggs | 8 | |
| White vinegar | 2 Tablespoon | |
| 1 can (10 1/2 ounces) Campbell's Condensed | ||
| Cream of Potato Soup, sieved | ||
| Light cream | 1/3 Cup (16 tbs) | |
| Brandy | 2 Tablespoon | |
| Toast or garlic bread | ||
Directions
Melt butter in a skillet and saute crab meat for 5 minutes.
Season to taste with salt and pepper.
Poach eggs in water with 2 tablespoons white vinegar added.
Spoon crab meat into 4 individual shallow casseroles.
Top each casserole with 2 poached eggs.
In a saucepan, combine potato soup, cream, and brandy.
Cook, stirring, until bubbly.
Spoon hot sauce over eggs.
Season to taste with salt and pepper.
Poach eggs in water with 2 tablespoons white vinegar added.
Spoon crab meat into 4 individual shallow casseroles.
Top each casserole with 2 poached eggs.
In a saucepan, combine potato soup, cream, and brandy.
Cook, stirring, until bubbly.
Spoon hot sauce over eggs.
Chef
