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1/5 Photos of Poached Eggs New Orleans
Poached eggs New Orleans is poached eggs served with a lovely Choron Sauce. Choron sauce is basically a Béarnaise sauce (or sometimes Hollandaise is used) with a tomato puree added. It was created by Alexander Etienne Choron, a French chef from Caen who was chef de cuisine at the famous Voisin restaurant in Paris during the late 19th century. To clarify butter, see Clarified Butter (How to Clarify Butter)
Units: US | Metric
Serving Size: 1 (239 g)
Servings Per Recipe: 4