Poached Eggs over Chicken-Andouille Cakes
| Yield: | 1 Servings |
| Categories: |
| TOMATO-MUSTARD COULIS | ||
| 1/2 | c | Tomato concassee (peeled, seeded and chopped tomatoes) |
| 3 | tb | Creole mustard |
| 2 | ts | Minced shallots |
| 2 | ts | Minced garlic |
| 1 | ts | Salt |
| 1/2 | ts | White pepper |
| 1/2 | c | Chicken stock or water |
| 1/2 | c | Olive oil |
| CHICKEN-ANDOUILLE CAKES | ||
| 1 | ts | Plus 2 tablespoons oil |
| 2 | tb | Each finely-chopped green pepper, onion and celery |
| 1/2 | ts | Minced garlic |
| 1/2 | lb | Raw chicken breasts,, finely chopped |
| 1/2 | c | Andouille sausage, cooked,, drained and crumbled |
| 1 | Egg | |
| 1 | c | Bread crumbs, up to |
| Creole spice | ||
| Salt and pepper | ||
| POACHED EGGS | ||
| 1 | tb | Salt |
| 1 | ts | Vinegar |
| 4 | Eggs |
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