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Eggs Nouvelle Orleans

  Butter 1⁄2 Cup (8 tbs)
  Fresh lump crab meat 1 Pound
  Salt To Taste
  Eggs 8
  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)
  Brandy 2 Tablespoon
  Toast/Garlic bread 1

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.

Recipe Summary

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

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 mg681.6%

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

Eggs Nouvelle Orleans Recipe