New Orleans
New Orleans
Subirats, Joseph Bonet
Buy this Art Print at




WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Breakfast Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Eggs Commander




Kitchenware 468x60 (3)

"New Orleans food is as delicious as the less criminal forms of sin."
~ Mark Twain, 1884

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe index

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!



Have a heart for
New Orleans






 French Eggs
French Eggs
De Villeneuve, Fabrice
Buy this Art Print at








 Votre Sante!
Votre Sante!
Buffet, Guy
Buy this Art Print at










Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


New Orleans restaurants in the aftermath
of Hurricanes Katrina and Rita


Eggs Commander

Commander's Palace New Orleans Cookbook
Commander's Palace
New Orleans Cookbook

Ella and Dick Brennan

Copyright © 1984 by Commander’s Palace, Inc. (Clarkson N. Potter)

Serves 6

“The Jazz Brunch at our restaurant is so popular that we are always looking
for new combinations to add excitement to the menu. In Eggs Commander,
one of our newest creations. Holland rusks or English muffins are covered
with a savory ham cream sauce, topped with poached eggs and béarnaise
sauce, and served with our own homemade sausage patties.”

Ham Cream Sauce *
1 cup finely chopped or diced ham
2 tablespoons chopped onions
2 cups Béchamel Sauce, heated

Commander’s Homemade Sausage
1/2 pound finely ground beef
1/2 pound finely ground pork
1/2 pound finely ground veal
3 cloves of garlic, minced
2 teaspoons salt
3/4 cup chopped green onion tops
1/2 teaspoon nutmeg
1/3 teaspoon thyme
1 1/2 teaspoons freshly ground black pepper
2 teaspoons cumin powder
1/2 teaspoon cayenne pepper

12 Holland rusks or 6 toasted English muffins, split
12 poached eggs
2 cups Béarnaise sauce [recipe follows]

Sprigs of parsley

* See below for another version of Commander's Sauce

1. To make the Ham Cream Sauce: Sauté ham and onion in a little of the ham fat (if the ham has no fat, use 1 tablespoon butter). Add to hot cream sauce and mix well. Set aside.
2. To make the sausage patties: Mix sausage ingredients together well. Roll into a cylinder approximately 1 1/2 inches in diameter and roughly 1 foot long, using aluminum foil to roll and wrap it in. Seal tightly and freeze until mixture hardens (this will take approximately 1 1/2 hours). Remove from freezer and cut into 1/2-inch-thick slices. Fry slices in large skillet over medium-high heat until well browned on both sides. Drain on paper towel.
3. Put 2 Holland rusks or English muffin halves on each warmed plate.
Ladle 2 to 4 tablespoons hot ham cream sauce over each. Put 1 poached
egg on each. Spoon a dollop of béarnaise sauce on each egg and put 2 sausage patties beside the rusks. Garnish with sprig of parsley.

Béarnaise Sauce

Makes 2 1/2 cups

1/2 pound (2 sticks) unsalted butter
4 egg yolks, at room temperature
Juice of 1 medium lemon
1 1/2 teaspoons Worcestershire sauce
Pinch of cayenne pepper
3 tablespoons Chablis or dry vermouth
Salt to taste
2 teaspoons finely crumbled dried tarragon leaves

1. Melt butter in a skillet over medium heat. Do not let it burn. When completely melted, remove from heat.
2. Put egg yolks, lemon juice, Worcestershire sauce, and cayenne pepper
in top of double boiler over simmering water. The water in the bottom
pan should not touch the top pan.
3. With a wire whisk, beat egg yolk mixture until it thickens and a sheen forms, approximately 3 minutes, but no more than 5. Begin adding melted butter in a steady stream, whisking constantly until all has been added.
Add 2 tablespoons of the Chablis and whisk well. The sauce should be
light and fluffy.
4. In a small saucepan, heat the remaining [1 tablespoon] Chablis and the tarragon until liquid evaporates. Remove from heat and add the tarragon
to the sauce, mixing well. Hold at room temperature until serving time.

Commander’s Sauce
as it appeared in Bon Appétit’s Favorite Restaurant Recipes
Bon Appétit, 1982, The Knapp Press

Out of Print, Used & Rare

Makes 3 cups

3/4 cup (1 1/2 sticks) butter
1/4 cup all-purpose flour
2 cups chicken stock
2 tablespoons puréed yellow onion
1 tablespoon Chablis
1 teaspoon Worcestershire sauce
1/2 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Pinch garlic powder
6 ounces smoked ham, finely chopped
3 tablespoons minced white onion
1/2 cup whipping cream

Make roux by combining 1/4 cup butter and flour in small skillet over medium-low heat and stirring constantly until butter is melted and mixture forms a smooth paste. Remove from heat and set aside.
Bring stock to boil in medium saucepan over medium-high heat. Reduce
heat and simmer gently until reduced to 1 cup. Add puréed onion, Chablis, Worcestershire sauce, garlic, salt, pepper, and garlic powder and blend well. Stir in the roux and continue to simmer over low heat until mixture is consistency of slightly whipped cream, about 20 minutes.
Meanwhile, sauté ham and minced onion in small skillet just until onion
is softened.
Remove sauce from heat and add 1/2 cup butter in chunks a little at a time, whipping constantly with whisk. Gently stir in cream. Add ham and onion mixture and blend well.

Featured Archive Recipe:
Commander's Eggs Louis Armstrong


More Recipes from Commander's Palace
Do you know what it means to miss New Orleans?

Index - Breakfast Recipe Archives

Recipe Archives Index

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home WB01507_.gif (516 bytes) Sitemap WB01507_.gif (516 bytes) Recipe of the Day WB01507_.gif (516 bytes) Art Gallery WB01507_.gif (516 bytes) Cafe WB01507_.gif (516 bytes) Articles WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country WB01507_.gif (516 bytes) Features WB01507_.gif (516 bytes) Chefs WB01507_.gif (516 bytes) Food Quotes WB01507_.gif (516 bytes) Gift Gallery WB01507_.gif (516 bytes) Favorites WB01507_.gif (516 bytes) Basics
WB01507_.gif (516 bytes) Recipe Archives WB01507_.gif (516 bytes) Links WB01507_.gif (516 bytes) Guestbook WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2005 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: December 31, 2002.