Eggs Nouvelle Orleans
|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)|
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.