Updated: Jan 4
This is a great way to use crawfish tails. This is a special that you will find as a special on many brunch menus. I can’t wait for the weekend. I will be boiling crawfish and can’t wait to create with the leftover crawfish.
2 Tablespoons extra-virgin Olive Oil
¾ cup Green Bell Pepper, diced small
¾ cup Onion, diced small
1 tablespoon Garlic, finely diced
2 tablespoons Creole Shake
1 pound Russet (Brabant) Potatoes, diced, blanched, and fried
6 ounces Louisiana Crawfish Tails, fresh
2 each Green Onion, green part only, bias cut
4 Eggs, poached
6 ounces Hollandaise Sauce, See recipe posted
Heat oil in a 10-inch sauté pan, add the bell peppers, onions, and garlic and cook until translucent. Add the Creole seasoning and fried potatoes. Let the hash cook for 1 minute and then add the crawfish and the green onions; continue to cook until the crawfish meat is hot and then place in serving bowls. Top each portion with 2 poached eggs and each egg with Hollandaise sauce.
2 Egg Yolks
1 Whole Egg
2 Sticks (1/2 lb) Margarine
1 Stick (1/4lb) Butter
1 ½ teaspoon Lemon Juice
½ teaspoon Apple Cider Vinegar
½ teaspoon Ground White Pepper
¼ teaspoon Cayenne Pepper
Melt butter and margarine over medium heat. Bring to a boil,
remove from fire and allow to cool. Blend egg yolks, egg, vinegar,
cayenne, white pepper, and lemon juice. With blender on, pour melted
margarine/butter slowly into other ingredients. Blend to thick.
How to Poach Eggs
Get a medium or large pan. You want to make sure it is 4-5 inches
deep. Put in enough water to have 3 inches in the pan. Add a pinch of
Salt and 1 teaspoon White Vinegar. Bring the water to a boil. Reduce
the heat of the water so it is right on the edge of not boiling anymore.
Crack your egg into a small cup or bowl. This way, you don’t use any
broken egg yolks. Ease the egg from the cup into the water. Cook
them 2½ to 3 minutes. Remove them with a slotted spoon and let them
drain. Put the egg on paper towels and gently pat them dry.