Pat and Karen O'BrienAurora Catering's

Eggs O'Brien
Yield -  12 servings

Ingredients
12 LARGE ARTICHOKES
1 CUP OLD BAY BOILING SEASONINGS
1/2 CUP LEMON JUICE

Creamed Spinach Sauce

1/2 LB FROZEN SPINACH

1/2 LB MUSHROOMS (Sliced)
1 TBSP BUTTER
1/4 CUP CHARDONNAY
1 TBSP FRESH MINCED GARLIC
1/4 CUP HEAVY WHIPPING CREAM
1 TSP RED PEPPER FLAKES
1  CUP SHREDDED ROMANO CHEESE
2 TSP GROUND WHITE PEPPER
1 TBSP CREOLE MUSTARD
1/4 CUP ITALIAN BREAD CRUMBS

1/2 LB FRESH CHAURICE SAUSAGE

2 ROMA TOMATOES (Sliced into VERY thin medallions)
1/4 CUP FRESH BASIL (Chopped)

12 LARGE EGGS
1 TBSP RICE WINE VINEGAR

1/2 CUP O'BRIEN'S REMOULADE SAUCE (See Recipe)

Method
In a 40 quart boiling pot, add artichokes, Old Bay Boiling Seasonings and lemon juice.  Cover with water and over high heat, boil for about 30 minutes or until internal leaves of the artichoke can be pulled out easily.  Drain and allow to cool, then remove outer leaves and discard.  Remove the middle, tender leaves and retain.  Then with a butter knife, remove the internal thistles and discard, trim stem so that only the artichoke crown remains. This will allow the crown to sit upright in a serving platter.

Then use a spoon to scrape the artichoke meat from the retained leaves. Discard leaves, retain scraped artichoke meat.

Use a food processor to finely chop the spinach.  Then choose a teflon coated skillet, over high heat, add spinach, mushrooms, butter, wine, garlic and heavy cream.  Simmer for 7 -10 minutes to reduce most of the liquid.  Pour into a mixing bowl, and add the remaining sauce ingredients, including the scraped artichoke meat from above and whisk.  Reserve warm.      Meanwhile.... 

Take Chaurice sausage, slice lengthwise, scrape to remove meat from skin, discard skin. In a small skillet and over medium heat brown sausage meat. Reserve warm...  Meanwhile....

On a oven capable ceramic serving platter,  place artichoke crowns bowl side up.  Then divide browned chaurice sausage on top of crowns. Divide spinach sauce on top of chaurice meat.  Place a slice of tomato on top of spinach sauce.   Divide chopped basil on top of tomato slices.  Reserve in a warm oven. 

Choose a large skillet, over high heat and fill to about half with water, add rice wine vinegar, and bring to a simmer.  Gently crack eggs and add to the water being careful not to break the yolks. The vinegar will keep the egg whites and yolks together.  Poach for about 5 minutes or until the whites are firm and the yolks are still liquid.  Use a slotted spoon, remove eggs when cooked, allow water to drain and place one each on top of the assembled artichoke stacks. 

Alternate Method
Use a commercial egg poacher to form and poach the eggs.  However, usually these only have wells for 4 eggs, you may have to do multiple batches.

Also, if desired add a tablespoon of Herbsaint Liquor to the spinach sauce, this will give the spinach the flavor of a Rockefeller sauce.

Also, the fresh artichokes can be substituted with canned artichoke bottoms.  Make sure you get bottoms, NOT quartered hearts.

Plate Presentation
Drizzle about 2 teaspoons of the O'Brien's Remoulade Sauce on top of each poached egg. Serve

Chef's Notes:

This is the recipe that we used at the Sunday Brunch for Buffs on the Bayou II.

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
Copyright 1995 -2016 [Aurora Catering, Inc]. All rights reserved.
Revised: December 19, 2016
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