Eggs Nola (New Orleans La.)

Brunch is just about my favorite way to entertain. It’s both casual and elegant and when the weather is nice, it’s perfect for eating outdoors.

Once, for a special birthday party I hosted, I even had a jazz trio entertain my guests. But, in my opinion, no one puts on a better jazz brunch than New Orleans.

One of my favorite restaurants to enjoy this weekend tradition is The Court of Two Sisters. Dining in the courtyard (the largest historical one in the French Quarter), with it’s flowering plants and flowing fountains is spectacular. She still has the original gas lights, just one more thing that adds to her old-world charm. I love the food, the ambiance and of course the jazz.

Ingredients:

  • 1 tablespoon butter
  • 1 cup onions, diced
  • 1 cup green bell peppers, diced
  • 1 cup red bell peppers, diced
  • 1 (16-ounce) can Italian-style tomatoes
  • 2 1/2 cups chicken broth
  • 1 1/2 teaspoons Emeril’s Original Essence
  • Season with salt and pepper to taste
  • 1 eggplant, sliced in 1/2 inch rounds
  • 1 cup bread crumbs
  • 1 egg beaten
  • Olive oil for frying
  • 1 loaf rustic bread French or Italian
  • 1-2 eggs per person

Creole Sauce:

In a large saucepan, melt the butter and add onions and peppers. Cook until onions are translucent.
Pour in the tomatoes, chicken broth and seasonings.
Simmer 45 minutes.
Puree (a little at a time) in a blender or food processor until desired consistency. (A smoother sauce seems more elegant to me).

Keep sauce warm until ready to use. This keeps well in the refrigerator for several days. Also used with Cheese Grits Souffle.

To prepare eggplant:

 

 

 

 

 

 

 

 

 

 

In a small bowl, dip sliced eggplant in egg, then in breadcrumbs. Shake off    excess.
Repeat with remainder of eggplant, (You may need another egg if the eggplant is large).

 

 

Heat olive oil in a large skillet, fry eggplant slices until golden brown. Don’t crowd, make several batches if necessary.
Remove and place on a plate lined with a paper towel to absorb oil.

 

 

 

Assembly:

Slice bread into 1 inch slices and grill or toast.

Place some of the sauce on a dinner-sized plate, spread out a bit.
Layer with tomato slices on toast, then eggplant, top with one or two poached eggs and a sprig of parsley.
Serve with additional creole sauce and Tobasco on the side for those who like it hot.  My sauces, although flavorful, are not as spicy as some. If you like it hot, go for it!

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