Clay's Kitchen : Egg Recipes

Egg Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Eggs Bourguignon

Recipe from: The New Orleans Restaurant Cookbook by Deirdre Stanforth
Servings: 3

⅓ cup finely chopped onion
⅓ cup finely chopped shallots, or green onions
2 tablespoons minced garlic
2 tablespoons butter
¼ cup flour
1 cup canned whole tomatoes
¼ cup liquid from snails
1 4 ½ ounce can snails
¼ cup diced cooked carrots
Salt and pepper to taste

For the Omelet:
6 eggs
3 tablespoons milk or cream
¾ teaapoon salt
dash of pepper
3 tablespoons butter

To make Bourguignonne sauce, sauté onion, shallots, and garlic in butter. Blend in flour and brown thoroughly over low hcat. Add tomatoes and liquid from snails, then add snails, carrots, salt and pepper and simmer 10 to 15 minutes, stirring occasionally.

Make three 2 egg omelets and fold ¼ cup of the Bourguignonne sauce into each omelet. Slide omelets onto serving plates and add more sauce to each.

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