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Poached Eggs Over Chicken Andouille Cakes With Tom Mus Coulis - Recipe Cost

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1/2 c. Tomato concassee
    (peeled, seeded and minced tomatoes)
1 tsp Oil plus
1/2 c. Cooked, liquid removed, crumbled Andouille sausag
    Bayou Blast - (Emeril's Creole Seasoning) see * Note
    Salt to taste
    Freshly-grnd black pepper to taste
Ingredients Per Serving Qty Common Price Price per Serving
3 Tbsp. Creole mustard 2 1/4 teaspoons
$2.69 per 8 ounces
$0.13
2 tsp Chopped shallots 1/2 teaspoon
$3.99 per pound
$0.01
2 tsp Chopped garlic 1/2 teaspoon
$4.00 per pound
$0.01
1 tsp Salt 1/4 teaspoon
$2.91 per 16 ounces
$0.01
1/2 tsp White pepper 1/8 teaspoon
$7.99 per 16 ounces
$0.00
1/2 c. Chicken stock or possibly water 2 tablespoons
$0.99 per 14 1/2 ounces
$0.07
1/2 c. Extra virgin olive oil 2 tablespoons
$5.99 per 16 fluid ounces
$0.37
2 Tbsp. Oil 1 1/2 teaspoons
$3.00 per 48 fluid ounces
$0.02
2 Tbsp. Finely-minced green pepper 1 1/2 teaspoons
$2.19 per pound
$0.02
2 Tbsp. Finely-minced onion 1 1/2 teaspoons
$0.79 per pound
$0.01
2 Tbsp. Finely-minced celery 1 1/2 teaspoons
$1.99 per pound
$0.02
1/2 tsp Chopped garlic 1/8 teaspoon
$4.00 per pound
$0.00
1/2 lb Raw chicken breasts finely minced 2 oz
$3.49 per pound
$0.44
1 x Egg 1/4 egg
$2.53 per 12 items
$0.05
1 c. Bread crumbs or possibly less 1/4 cup
$1.79 per 15 ounces
$0.11
1 Tbsp. Salt 3/4 teaspoon
$2.91 per 16 ounces
$0.03
1 tsp Vinegar 1/4 teaspoon
n/a
 
4 x Large eggs 1 eggs
$2.53 per 12 items
$0.21
    Minced parsley for garnish 1/4 parsley
$1.09 per cup
$0.00
Total per Serving $1.53
Total Recipe $6.13
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