Cajun Poached Eggs with Choron Sauce
This delightful dish combines the elegance of French cuisine with a touch of New Orleans flair. Poached Eggs with Choron Sauce is a rich and flavorful breakfast option that features perfectly poached eggs topped with a spicy, tomato-enhanced Béarnaise sauce. Invented by French chef Alexander Etienne Choron, this sauce adds a creative twist to classic poached eggs, making it a luxurious morning meal. Serve it on crispy golden toast and garnish with fresh herbs for a breakfast that's as beautiful as it is delicious.
4
Servings
N/A
Calories
15
Ingredients
Ingredients
egg yolks
2 (room temperature)
lemon juice
2 tablespoons (divided)
clarified butter
6 ounces
Tabasco sauce
0.5 teaspoon
salt
1 teaspoon
white pepper
1 teaspoon
cayenne
1 teaspoon
tomatoes
2 cups (peeled, seeded, and finely chopped)
white vinegar
2 tablespoons
eggs
4 (large)
salt
0.25 teaspoon
black pepper
0.25 teaspoon
bread
4 slices (toasted)
parsley
2 tablespoons (chopped)
green onions
2 tablespoons (chopped)
Instructions
1
To prepare the Choron Sauce, begin by whisking the egg yolks with 1 tablespoon of lemon juice in a heatproof bowl until the mixture becomes thick and pale.
2
Place the bowl over a pan of barely simmering water, ensuring the bottom of the bowl does not touch the water. Stir the mixture constantly until it becomes warm but not hot.
3
Gradually add the clarified butter, a few tablespoons at a time, while continuously stirring until the sauce thickens and can lightly coat the back of a spoon.
4
Remove the sauce from the heat and stir in the remaining lemon juice, Tabasco sauce, salt, white pepper, and cayenne. Fold in the chopped tomatoes or tomato sauce for a richer taste. Set the sauce aside.
5
To poach the eggs, heat 2 inches of cold water and white vinegar in a shallow saucepan or skillet and bring it to a gentle boil over medium heat. Reduce the heat so the water simmers gently.
6
Crack each egg into a small ramekin or coffee cup. Holding the container as close as possible to the water's surface, gently slide the egg into the simmering water.
7
Poach the eggs for 3 minutes if you prefer them very soft-cooked, or up to 5 minutes for medium-soft yolks.
8
Using a slotted spoon, carefully remove the eggs from the water and place each one on a slice of toasted bread on warm plates.
9
If needed, dab the eggs gently with paper towels to remove excess water. Season with salt and black pepper.
10
Drizzle several spoonfuls of Choron sauce over the eggs, and garnish with chopped parsley and green onions for a fresh finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cajun Poached Eggs with Choron Sauce?
Cajun Poached Eggs with Choron Sauce is a luxurious breakfast dish that combines French culinary techniques with New Orleans flair, featuring poached eggs topped with a spicy, tomato-enhanced Béarnaise sauce.
What is Choron Sauce?
Choron Sauce is a creative variation of classic Béarnaise sauce, specifically enhanced with tomatoes to provide a rich and savory flavor profile.
Who invented Choron sauce?
The sauce was invented by the famous French chef Alexander Etienne Choron.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What are the primary ingredients for the Choron sauce?
The sauce is made from egg yolks, lemon juice, clarified butter, Tabasco sauce, salt, white pepper, cayenne, and finely chopped tomatoes.
How should the egg yolks be prepared for the sauce?
The egg yolks should be at room temperature and whisked with lemon juice until the mixture is thick and pale.
What is the secret to thickening the Choron sauce?
The secret is to gradually add clarified butter, a few tablespoons at a time, while continuously stirring over a pan of barely simmering water.
How do you incorporate tomatoes into the sauce?
Once the sauce has thickened and been removed from the heat, you fold in peeled, seeded, and finely chopped tomatoes or tomato sauce.
What spices give this dish its Cajun character?
The Cajun flair comes from the addition of Tabasco sauce, cayenne pepper, and white pepper.
Why is white vinegar added to the poaching water?
White vinegar is added to the simmering water to help the egg whites congeal more quickly, ensuring a better shape for the poached eggs.
How much water is needed to poach the eggs?
You should use approximately 2 inches of cold water in a shallow saucepan or skillet.
What is the best way to add eggs to the poaching water?
Crack each egg into a small ramekin or coffee cup and gently slide it into the water while holding the container as close to the surface as possible.
How long should I poach eggs for a soft yolk?
For very soft-cooked poached eggs, cook them for approximately 3 minutes.
How long should I poach eggs for medium-soft yolks?
For medium-soft yolks, poach the eggs for up to 5 minutes.
How do I remove the eggs from the water?
Use a slotted spoon to carefully lift the eggs out of the simmering water.
How do I prevent the toast from getting soggy?
Dab the poached eggs gently with paper towels to remove excess water before placing them on the toasted bread.
What kind of bread is used for this recipe?
The recipe calls for four slices of toasted bread as the base for the eggs.
What garnishes are recommended for this dish?
The dish is garnished with fresh chopped parsley and green onions.
Can I use tomato sauce instead of fresh tomatoes?
Yes, the recipe notes that you can fold in tomato sauce for a richer taste instead of chopped tomatoes.
What is the temperature of the poaching water?
The water should be brought to a gentle boil and then reduced to a gentle simmer before adding the eggs.
How much clarified butter is required?
The recipe requires 6 ounces of clarified butter.
Is the Choron sauce cooked directly on the stove?
No, it is cooked in a heatproof bowl placed over a pan of barely simmering water to prevent the eggs from curdling.
What happens if the bottom of the bowl touches the water while making the sauce?
If the bowl touches the water, it may become too hot and scramble the egg yolks instead of thickening them into a sauce.
How do I know the sauce is ready?
The sauce is ready when it is thick enough to lightly coat the back of a spoon.
When do I add the Tabasco and cayenne?
These are stirred in after the sauce has been removed from the heat.
What size eggs should be used for poaching?
The recipe specifies using 4 large eggs for poaching.
How much salt is used in the sauce versus the eggs?
One teaspoon of salt is used in the sauce, while a quarter teaspoon is used to season the finished eggs.
What is the total count of ingredients in this recipe?
There are 15 ingredients listed in total for this recipe.
What are the tags associated with this recipe?
Tags include poached eggs, choron sauce, breakfast, french cuisine, cajun, and new orleans.
Is this dish suitable for brunch?
Yes, it is described as a luxurious morning meal and is tagged for both breakfast and brunch.