Eggs Pontchartrain

By: The Local Palate
Eggs Pontchartrain Credit Kate Dearman ()

This eggs Pontchartrain recipe combines the delicate flavor and tender texture of crab cakes with the silky and luxurious taste of poached eggs to create a great breakfast, lunch, or dinner.

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    For the Pine Island Crab Cakes
  • 3 large eggs
  • 2 large egg yolks
  • ¾ cup mayonnaise
  • ½ cup sour cream
  • 1 teaspoon Creole Seasoning
  • 1 ½ teaspoons Old Bay Seasoning
  • ¼ teaspoon salt
  • 1 teaspoon hot sauce
  • 2 teaspoons lemon zest
  • 2 tablespoons parsley, chopped
  • 2 pounds fresh lump crabmeat, picked clean of all shells
  • 1 sleeve saltine crackers, smashed into crumbs
  • 1 cup panko break crumbs
  • 3 tablespoons unsalted butter
  • For the Hollandaise Sauce
  • ½ cup white wine or Champagne
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons minced shallots
  • 3 large egg yolks
  • 1 ½ teaspoons kosher salt
  • 1 pound unsalted butter, melted and warm
  • Pinch of cayenne pepper
  • For the Poached Eggs
  • 2-4 large eggs
  • 8 cups water
  • ½ cup distilled white vinegar
  • 2 teaspoons kosher salt
  • To Serve
  • 1 batch Pine Island Crab Cakes (see below)
  • 2 cups hollandaise sauce
  • 2 tablespoons olive oil
  • 2½ cups button mushrooms, cleaned and quartered
  • 2 tablespoons minced shallots
  • 2 teaspoons minced garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon white pepper
  • ½ cup white wine
  • ½ cup thinly sliced green onions
  • 3 tablespoons cold unsalted butter, cubed
  • ½ pound fresh jumbo lump crabmeat, picked clean of all shells
  • 12 large eggs, poached

Make the Pine Island Crab Cakes

  1. Whisk together the eggs, egg yolks, mayonnaise, sour cream, Creole Seasoning, Old BaySeasoning, salt, hot sauce, lemon zest, and parsley in a medium mixing bowl. Gently fold in the crab meat and saltine cracker crumbs. Refrigerate for 20 minutes.
  2. Spread the panko out on to a plate. Carefully divide the crab cake mixture into 12 even patties and place each patty on the plate and lightly bread each side with the breadcrumbs.
  3. Melt the butter in a large nonstick skillet over medium heat. Allow the butter to get hot, but not brown. Carefully place the crab cakes in the skillet, leaving an inch or so in between each one.Cook for 3 to 4 minutes, until lightly brown, then using a metal spatula, gently turn the crab cakes. Cook for 3 to 4 more minutes and remove from the pan.

Make the Hollandaise Sauce

  1. Place the wine (or champagne), lemon juice, and shallots in a small skillet over medium heat.Allow the mixture to reduce by half. Strain the mixture through a fine-mesh sieve and set aside.
  2. Place the egg yolks and salt in a medium stainless-steel bowl. Using a wire whisk, vigorously whisk the yolks until they become a pale yellow. Slowly whisk in the wine reduction.
  3. Fill a medium saucepan about a quarter of the way full to use as a double boiler. Place over low-medium heat and allow the water to come to a low simmer. Place the bowl with the eggs over the saucepan (the water should not touch the bowl) and whisk rapidly, being careful not to allow the eggs to scramble.
  4. Once the eggs double in size, slowly whisk in the warm melted butter. Should the Hollandaise start to get too thick (if it starts to look like thick yellow mayonnaise), simply drizzle a tablespoon or two of warm water into the sauce. Whisk in the cayenne and remove from the heat. Store in a warm place until ready to serve.

Make the Poached Eggs

  1. Crack your desired quantity of eggs into small individual cups so that they are easy to slip in to the water.
  2. Bring the water, vinegar, and salt to a slow, gentle boil in a 3-quart pot. Using a large slotted spoon, stir the water in a circular motion to create a whirlpool in the center. Quickly, while the water is swirling, and gently add the eggs. It’s best not to cook more than 6 at a time. Cook the eggs for 2 ½minutes to 3 minutes. Remove from the water and serve.
  3. If needed, you can cook the eggs in advance. After the eggs have been poached, remove them from the simmering water and place them in an ice-water bath. When you are ready to serve, simply heat water to a simmer, submerge the eggs for 1 minute, and serve immediately.

To Serve

  1. Warm crab cakes in a 200-degree oven; keep warm until ready to assemble. Warm hollandaise sauce in a saucepan over low heat.
  2. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and saute for 3 to 4minutes. Lower heat slightly and stir in shallots, garlic, salt, and white pepper. Cook for 2 more minutes, then add the white wine and green onions. Allow the wine to almost evaporate completely. Turn heat to very low and stir in butter, stirring until butter is completely melted. Add crab meat and cook for 1 minute, stirring gently so as not to break up the lobes. Remove from heat and keep warm.
  3. To assemble, place crab cakes on plates or a serving platter. Use the back of a soup spoon to make a slight indentation into each crab cake (this will help the eggs stay in place). Place a poached egg atop each crab cake. Spoon the hollandaise sauce over each egg, then top with the crabmeat-mushroom mixture. Serve immediately.
  • Recipe By
    Robert St. John from Mississippi Mornings

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