Poached Eggs over Chicken Andouille Cakes with Tomato Mustard Coulis
INGREDIENTS
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Tomato-Mustard Coulis:
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1/2 cup tomato concasse (peeled, seeded and chopped tomatoes)
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3 tablespoons Creole mustard
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2 teaspoons minced shallots
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2 teaspoons minced garlic
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1 teaspoon salt
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1/2 teaspoon white pepper
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1/2 cup chicken stock or water
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1/2 cup olive oil
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Chicken-Andouille Cakes
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1 teaspoon plus 2 tablespoons oil
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2 tablespoons each finely-chopped green pepper, onion and celery
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1/2 teaspoon minced garlic
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1/2 pound raw chicken breasts, finely chopped
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1/2 cup Andouille sausage, cooked, drained and crumbled
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1 egg
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Up to 1 cup bread crumbs
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Creole spice
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Salt and pepper
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Poached Eggs:
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1 tablespoon salt
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1 teaspoon vinegar
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4 eggs
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