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Eggs Nouvelle Orleans Recipe
|Butter||1⁄2 Cup (8 tbs)|
|Fresh lump crab meat||1 Pound|
|White vinegar||2 Tablespoon|
|Condensed cream of potato soup||10 1⁄2 Ounce, sieved (1 Can, Campbell's)|
|Cream of potato soup||1 Cup (16 tbs), sieved|
|Light cream||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 2523 Calories from Fat 1463
% Daily Value*
Total Fat 176 g270%
Saturated Fat 88.5 g442.7%
Trans Fat 0 g
Cholesterol 2044.8 mg
Sodium 4287.1 mg178.6%
Total Carbohydrates 84 g28%
Dietary Fiber 4.1 g16.2%
Sugars 4.2 g
Protein 140 g279.5%
Vitamin A 111.4% Vitamin C 0.8%
Calcium 36.1% Iron 47.3%
*Based on a 2000 Calorie diet
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.