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Ingredientes
- 1 Tbsp. Butter
- 2 Tbsp. Extra virgin olive oil
- 1/2 c. Minced onions
- 2 Tbsp. Brunoise red peppers
- 2 Tbsp. Brunoise yellow peppers
- Â Â Salt to taste
- Â Â Cayenne pepper to taste
- 1 lb Crawfish tails
- 1/4 c. Minced green onions
- 1 Tbsp. Minced garlic
- 3 Tbsp. Minced fresh parsley
- 9 lrg Large eggs
- 1/4 c. Bread crumbs
- 1/4 c. Grated Parmigiano-Reggiano cheese
- 2 c. Basic Hollandaise Sauce hot - see * Note
Direcciones
- Preheat the oven to 400 degrees. Butter 4 individual oval au gratin ramekins and place on a baking sheet.
- In a saute/fry pan, over medium heat, heat the extra virgin olive oil. When the oil is warm, add in the onions and peppers. Season the vegetables with salt and cayenne. Saute/fry for 2 min. Add in the crawfish tails and continue to saute/fry for 2 min. Add in the green onions, garlic, and 2 Tbsp. of the parsley. Saute/fry for 1 minute. Remove the mix from the heat and turn into a mixing bowl. Cold the mix for 2 min. Add in one of the Large eggs, bread crumbs and cheese and mix well.
- Spread 1/4 of the filling over the bottom of each ramekin. Crack two Large eggs over each ramekin of filling. Season with salt and pepper. Place the ramekins in the oven and cook for about 6 to 8 min, or possibly till the white of the Large eggs are hard 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 4 servings | |
| Calories 899 | |
| Calories from Fat 709 | 79% |
| Total Fat 79.03g | 99% |
| Saturated Fat 39.93g | 160% |
| Trans Fat 0.0g | |
| Cholesterol 1157mg | 386% |
| Sodium 654mg | 27% |
| Potassium 591mg | 17% |
| Total Carbs 10.93g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.73g | 2% |
| Protein 38.34g | 61% |
