Eggs New Orleans Recipe
Recipe information
Make Eggs New Orleans in just 1h . Fried eggplant slices with creole sauce, poached eggs, and hollandaise. Served with grits or potatoes and a buttermilk biscuit.
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Ingredients
Eggplant
Creole Sauce
Hollandaise Sauce
Grits or Potatoes
Biscuit
Prepare the Eggplant
1. Slice and Coat
Slice the eggplant into 1/2 inch thick rounds. Mix flour, cornmeal, salt, and black pepper in a bowl. Dredge each slice in the mixture.
2. Fry
Heat vegetable oil in a skillet over medium heat. Fry eggplant slices until golden brown, about 3-4 minutes per side. Drain on paper towels.
Make the Creole Sauce
3. Sauté Vegetables
In a saucepan, heat olive oil over medium heat. Sauté onions, bell pepper, and celery until softened. Add garlic and cook for an additional minute.
4. Add Tomatoes and Seasoning
Stir in diced tomatoes, Creole seasoning, and hot sauce. Simmer on low for 10 minutes.
Prepare the Hollandaise Sauce
Cook Grits or Potatoes
Poach Eggs
8. Poach Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, and gently slide into the water. Cook for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.
Assemble the Dish
9. Layer and Serve
On each plate, place a few fried eggplant slices, top with a poached egg, and drizzle with hollandaise sauce. Serve alongside the Creole sauce and grits or potatoes. Add a buttermilk biscuit on the side.
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