Egga a la Nouvelle Orleans

Directions

Melt the butter in a sauté pan or skillet over low heat.

Add the crab meat and cook slowly, stirring very gently, just until hot, about 5 to 8 minutes.

To prepare the brandy cream sauce, melt the butter over low heat in a sauce pan.

Stir in the flour gradually, cook for about 3 minutes, then gradually pour in the milk, continue stirring.

Cook over low beat until the sauce thickens, then add the salt, pepper and brandy.

Continue to cook about 5 minutes or until the sauce is medium thick.

To poach the eggs, bring the water and the vinegar to a boil in a large skillet or sauté pan. Keeping the water at a continuous low rolling boil, crack the eggs one by one into it.

Cook until the egg whites are firm, about 4 minutes.

Lift the poached eggs out of the water with a skimmer or slotted spoon, allowing the water to drain back into the pan.

Place them on a heated platter while you assemble the dishes.

Place 3 ounces of crab meat on each of 8 heated plates, then place 2 poached eggs side by side on the crab meat.

Ladle sauce evenly over the portions.

Makes 8 servings.