New Orleans Brunch Eggs Recipe

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New Orleans Brunch Eggs Recipe

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My husband and I don't have any family nearby, so we often invite friends over for special weekend brunches. Of all the dishes I serve, guests seem to like this the best.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 1/2 cup finely chopped fresh mushrooms
  • 1/2 cup finely chopped fully cooked ham
  • 1/2 cup finely chopped green onions
  • 2 garlic cloves, minced
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • 1-1/4 cups beef broth
  • 8 slices grilled ham
  • 8 eggs, poached
  • 4 English muffins, split and toasted

Directions

In a skillet, saute mushrooms, chopped ham, onions and garlic in butter until vegetables are tender. Stir in flour and cayenne pepper. Blend in broth; simmer, stirring occasionally, for 20 minutes. To serve, place a slice of ham and an egg on each muffin half. Spoon sauce over each. Yield: 4-6 servings.
Originally published as New Orleans Brunch Eggs in Cookin' Up Country Breakfasts Cookbook 1994, p31

  • 1/2 cup finely chopped fresh mushrooms
  • 1/2 cup finely chopped fully cooked ham
  • 1/2 cup finely chopped green onions
  • 2 garlic cloves, minced
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • 1-1/4 cups beef broth
  • 8 slices grilled ham
  • 8 eggs, poached
  • 4 English muffins, split and toasted
  1. In a skillet, saute mushrooms, chopped ham, onions and garlic in butter until vegetables are tender. Stir in flour and cayenne pepper. Blend in broth; simmer, stirring occasionally, for 20 minutes. To serve, place a slice of ham and an egg on each muffin half. Spoon sauce over each. Yield: 4-6 servings.
Originally published as New Orleans Brunch Eggs in Cookin' Up Country Breakfasts Cookbook 1994, p31

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