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Eggs Nouvelle Orleans

Ingredients
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Interest: 
Everyday

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