Eggs: Eggs Nouvelle Orleans

By JoFClark

Brennan's via Mom!

Ingredients

• 1 stick butter
• 1 pound fresh crabmeat
• Salt and pepper
• 8 eggs
• Water
• 1/2 cup vinegar
• 1 1/2 cups cream sauce with 1 oz brandy
• Brandy Cream Sauce
• ! stick butter
• 1/2 cup flour
• 1 1/2 cups flour
• 1 1/2 cups milk
• 3/4 t salt
• 1/4 t cayenne pepper

Preparation

Step 1

Melt butter in skillet, add crab, salt and pepper. Saute crab about 6 minutes over medium heat.
Poach eggs in vinegar water, almost 5 minutes. Put warmed crab on a toasted muffin top with egg, then brandy sauce.

Brandy Sauce
Melt butter, add flour. Stir in milk slowly. Add salt and pepper. Cook until thick.