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Commander's Palace Eggs Creole




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Eggs Creole

3/4 cup hominy grits
1/4 teaspoon salt
2 tablespoons unsalted butter
1 ounce sharp Cheddar cheese, grated
5 ounces smoked sausage, minced

1 small onion, sliced thin
1 green bell pepper, in julienne strips
2 stalks celery, in julienne
2 garlic cloves, sliced thin
1 bay leaf
2 tablespoons unsalted butter
2 tablespoons sweet paprika
2 cups peeled, seeded, chopped tomatoes
1 cup tomato juice
4 teaspoons Worcestershire
2 teaspoons Louisiana hot sauce

1 large egg, beaten with 1 tablespoon milk
1 1/2 cups fine dry bread crumbs,
seasoned with salt and pepper
Vegetable oil for deep-frying
8 poached eggs

 Make the croquette mixture: In a heavy saucepan bring 3 1/2 cups
water to a boil. Stir in the grits and salt gradually and cook, covered, over moderately low heat stirring once or twice for 25 to 30 minutes, or until
thick. Remove pan from heat and stir in butter, Cheddar and sausage.
Spread the mixture in an 8-inch round pan and chill it, covered, overnight.

For sauce
: In heavy saucepan cook onion, pepper, celery, garlic, and bay
leaf in butter over moderate heat, stirring, for 2 minutes or until onion is transparent. Stir in paprika, tomatoes, tomato juice, Worcestershire and
hot sauce; simmer, stirring occasionally, for 1 hour, or until it is reduced
to about 2 1/2 cups. Discard bay leaf.
Turn the grits mixture out onto a sheet of wax paper and with a 2 1/2-inch cutter cut out 8 rounds. Dredge the rounds in flour, dip them in egg mixture and roll them in bread crumbs. In a deep skillet or deep fat fryer, fry the croquettes in 1 1/2 inches of 375-degree F. oil, turning them once, for 2 to
3 minutes or until they are golden. As they are fried, transfer them to paper towels to drain. Divide croquettes among heated plates, top each croquette with a poached egg, drained and patted dry, and spoon the sauce over the eggs. Serve with sausage.

Commander's Traditional Jazz Brunch Menu

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