Jul 14 2026
Restaurants›Lucile's›Eggs New Orleans Recipe

Eggs New Orleans Recipe

Inspired by Lucile's
Time1h
Serves4

Fried eggplant slices with creole sauce, poached eggs, and hollandaise. Served with grits or potatoes and a buttermilk biscuit.

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Ingredients

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Eggplant

Creole Sauce

Hollandaise Sauce

Grits or Potatoes

Biscuit

Method

Prepare the Eggplant

  1. 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. 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

  1. 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.

  2. 4

    Add Tomatoes and Seasoning

    Stir in diced tomatoes, Creole seasoning, and hot sauce. Simmer on low for 10 minutes.

Prepare the Hollandaise Sauce

  1. 5

    Melt Butter

    Melt the unsalted butter in a saucepan and let cool slightly.

  2. 6

    Mix Egg Yolks

    In a bowl, whisk egg yolks until pale. Slowly drizzle in melted butter while whisking continuously. Add lemon juice and salt. Keep warm.

Cook Grits or Potatoes

  1. 7

    Prepare Grits or Potatoes

    Cook grits or potatoes according to package instructions. Stir in butter and salt to taste.

Poach Eggs

  1. 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

  1. 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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