Poached Eggs with Creole Sauce and Fried Oysters
Ingredients
- Fried Oysters
- Corn Meal - 2 cups
- All-Purpose Flour - 2 cups
- Cornstarch - 4 tablespoons
- Creole Seasoning - 4 teaspoons (follows recipe for Crabcakes and Eggs)
- Oysters - 16, freshly shucked
- Oil for deep frying
- Eggplant Rounds
- French bread crumbs - 2 cups
- Dried Thyme - 1 teaspoon
- Dried Basil - 1 teaspoon
- Grated Parmesan Cheese - 6 tablespoons
- Eggplant - 1 small
- All-purpose flour for dusting
- Eggs - 2 beaten, mixed with 1-1/2 cups milk
- Salt and freshly ground pepper
- Oil for deep frying
- Assembly
- Creole Sauce - (consult recipe for Crabcakes and Eggs)
- Chive Hollandaise - (consult recipe for Crabcakes and Eggs)
- 8 poached eggs - (consult recipe for Veal Roussel)
- Watercress - 4 sprigs
Instructions
To prepare the oysters: Combine the dry ingredients in a bowl. Preheat the oil to 350 F. Coat the oysters with the mixture. Deep fry until lightly browned. Drain on paper towels and keep warm.
Eggplant Rounds
To prepare the eggplant: Combine the bread crumbs, thyme, basil, and cheese in a bowl; season with salt and pepper. Peel the skin from the eggplant and cut crosswise into eight slices, approximately 1/2-inch-thick slices. Dust the slices with flour, dip in the eggwash, and coat with the seasoned crumbs. Deep fry at 350 F until golden brown. Drain on paper towels and keep warm.
Assembly
To assemble and serve: Coat the bottom of each serving plate with Creole Sauce. Place two slices of eggplant in the center of each plate and top each with a poached egg. Spoon Chive Hollandaise Sauce on the eggs. Arrange fried oysters around the eggs and garnish with fresh watercress.
