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Eggs Pontchartrain (Emeril Lagasse) Recipe

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Eggs Pontchartrain (Emeril Lagasse)
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Ingredients
30
Count
Nutrition
1745
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Pour cold water into a 10-inch saute pan to a depth of about 2 inches. Bring to a simmer, then reduce the heat so that the surface of the water barely shimmers. Add the vinegar. Break four of the eggs into individual saucers, then gently slide them out one at a time into the water and, with a large spoon, and lift the white over the yolk. Repeat the lifting once or twice to completely enclose each yolk. Poach until the whites are set and the yolks feel firm yet soft when touched gently, 3 to 4 minutes. Remove the eggs with a slotted spoon and either serve immediately, or place in a shallow pan or large bowl of cold water. Repeat with the remaining eggs, adding more water as needed to keep the depth at 2 inches, and bringing the water to a simmer before adding the eggs. To serve, reheat the eggs as necessary by slipping them into simmering water for 30 seconds to 1 minute. Place 2 toasted English muffin halves on each of 4 plates and lay 3 half strips of bacon on each. Place 1 poached egg on top of each muffin half and drizzle with the Tasso Hollandaise. Top with fried oysters, and garnish with the chopped green onions and parsley. Serve immediately.
  2. Fried Oysters:
  3. In a bowl, combine the buttermilk with 1 tablespoon of the Essence. Add the oysters and marinate for 5 minutes. In a shallow dish, combine the masa harina and flour with 1 tablespoon of the Essence.
  4. In a medium, heavy pot with high sides, heat the oil to 350 degrees F.
  5. Dredge the oysters in the flour mixture and shake the pieces in a strainer to remove any excess. Carefully add to the hot oil in batches, and cook, turning occasionally, until golden on all sides, 2 to 3 minutes. With a slotted spoon remove and drain on a paper towels. Season lightly with the remaining teaspoon of Essence.
  6. Essence (Emeril's Creole Seasoning):
  7. Combine all ingredients thoroughly and store in an airtight jar or container.
  8. Yield: about 2/3 cup
  9. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  10. Tasso Hollandaise:
  11. In a small skillet over medium-high heat, cook the tasso, stirring, until the fat is rendered. Remove from the pan and drain on paper towels, reserving the fat
  12. In the top of a double boiler, or in a bowl set over a pan of simmering water, beat the egg yolks and lemon juice until pale and thick. Combine the butter and the rendered tasso fat, and whisking constantly, add to the egg mixture in a steady stream. Season with the salt and pepper and continue whisking until thick. Remove from the heat, fold in the tasso, and cover to keep warm until ready to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1745.23 Kcal (7307 kJ)
Calories from fat 734.72 Kcal
% Daily Value*
Total Fat 81.64g 126%
Cholesterol 788.55mg 263%
Sodium 6287.09mg 262%
Potassium 2537.84mg 54%
Total Carbs 182.74g 61%
Sugars 6.62g 26%
Dietary Fiber 21g 84%
Protein 74.14g 148%
Vitamin C 21mg 35%
Vitamin A 0.3mg 8%
Iron 19.3mg 107%
Calcium 523.9mg 52%
Amount Per 100 g
Calories 199.53 Kcal (835 kJ)
Calories from fat 84 Kcal
% Daily Value*
Total Fat 9.33g 126%
Cholesterol 90.16mg 263%
Sodium 718.81mg 262%
Potassium 290.15mg 54%
Total Carbs 20.89g 61%
Sugars 0.76g 26%
Dietary Fiber 2.4g 84%
Protein 8.48g 148%
Vitamin C 2.4mg 35%
Iron 2.2mg 107%
Calcium 59.9mg 52%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 40.9
    Points
  • 46
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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