Eggs Maison Dupuy
Recipe by Bistreaux
Eggs Maison Dupuy is a Maison Dupuy Hotel specialty. See the recipe at NewOrleansRestaurants.com.
EGGS Maison Dupuy
- 8 slices smoked Chaurise sausage
- 4 Buttermilk biscuits cut in half
- 1 cup Spinach Madeleine
- 8 poached eggs
- 4 oz. Paprika Hollandaise
- Begin by warming the Spinach Madeleine in a small sauce pot.
- Heat the buttermilk biscuits in the oven.
- Poach the eggs in simmering water with a capful of vinegar till you reach desired doneness.
- Heat the Chaurise sausage through on the grill.
- Place two warmed biscuit halves on each plate.
- Place a spoonful of Spinach Madeline on top of the biscuits.
- Place the grilled Chaurise on top.
- Perch the poached eggs on top and coat with Hollandaise.
- 4 large egg yolks
- 2 tablespoons dry white wine
- 1 pinch salt
- 1 stick unsalted butter, melted
- 1 ½ tablespoons lemon juice
- ¼ teaspoon Tabasco sauce
- 1 teaspoon smoked paprika
- In a heatproof bowl set over a pot of barely simmering water
- whisk the 4 egg yolks with the wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes.
- Gradually add the melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes.
- Whisk in the lemon juice and Tabasco and season the hollandaise with salt and smoked paprika.
- Keep the hollandaise sauce warm, whisking occasionally.
- 1 package chopped spinach, frozen
- 2 tbsp butter
- 1 tbsp flour
- 1 tbsps chopped onions
- ¼ cup Heavy cream
- ¼ cup reserved spinach liquor
- ¼ tsp black pepper
- 1 pinch garlic salt
- 3 ounces Jack Cheese Shredded
- salt and red pepper to taste
- 1 tsp Worcestershire sauce
- Cook spinach. Drain and reserve liquid.
- In a medium saucepan, melt butter over low heat.
- Add flour, stirring until blended and smooth, but not brown.
- Add onions and sauté 3-5 minutes or until wilted.
- Add heavy cream, spinach liquor and Worcestershire sauce slowly, stirring constantly to avoid lumps.
- Cook mixture until smooth and thick, stirring constantly.
- Add seasonings and cheese.
- Stir until melted and combine with cooked spinach.
Recipe By: Bistreaux
« Back To: New Orleans Recipes