Title: Old-Fashioned Shirred Eggs
Categories: Emlive05
Yield: 4 servings

1 tb Butter
2 tb Olive oil
1/2 c Chopped onions
2 tb Brunoise red peppers
2 tb Brunoise yellow peppers
Salt; to taste
Cayenne pepper; to taste
1 lb Crawfish tails
1/4 c Chopped green onions
1 tb Chopped garlic
3 tb Chopped fresh parsley
9 lg Eggs
1/4 c Bread crumbs
1/4 c Grated Parmigiano-Reggiano
-cheese
2 c Basic Hollandaise Sauce;
-warm - see * Note

* Note: See the "Hollandaise Sauce" recipe which is included in this
collection.

Preheat the oven to 400 degrees. Butter 4 individual oval au gratin
ramekins and place on a baking sheet. In a saute pan, over medium heat,
heat the olive oil. When the oil is hot, add the onions and peppers. Season
the vegetables with salt and cayenne. Saute for 2 minutes. Add the crawfish
tails and continue to saute for 2 minutes. Add the green onions, garlic,
and 2 tablespoons of the parsley. Saute for 1 minute. Remove the mixture
from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes.
Add one of the eggs, bread crumbs and cheese and mix well. Spread 1/4 of
the filling over the bottom of each ramekin. Crack two eggs over each
ramekin of filling. Season with salt and pepper. Place the ramekins in the
oven and cook for about 6 to 8 minutes, or until the white of the eggs are
firm but the yolks are still liquid. Remove from the oven and place on
individual serving plates. Spoon the Hollandaise Sauce over the top and
garnish with the remaining parsley. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B63 broadcast 09-28-1998) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

10-22-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.