Eggs Louis Armstrong
This recipe for Eggs Louis Armstrong is from Commander's Palace restaurant in New Orleans, Louisiana
- 3 tablespoons butter
- 2 medium onions, in medium dice
- 1 1/2
medium bell peppers, in medium dice
- 15 cloves garlic, peeled and
- 2 stalks celery, in medium dice
- 1 1/2 jalapeño peppers, in
small dice, stems and seeds removed
- 1/2 pound dried red beans
1/4 pounds ham or pickled pork, soaked in water overnight to release
- 1 1/2 quarts plus 1 cup water
- 1 bay leaf
- 1 large
russet potato, unpeeled
- Kosher salt and freshly ground pepper to
- 1/2 cup flour, for dusting
- 8 poached eggs
- 3 green onions,
thinly sliced (green portion only)
- Hot sauce to taste
- Melt 1 tablespoon of the butter in a Dutch oven or a large, heavy pot
over high heat until it starts to smoke, about 2 to 3 minutes, then
reduce heat to medium.
- Add half the onion, bell peppers and garlic, and
all of the celery and jalapeños, and sauté for 8 to 10 minutes, until
tender and lightly browned, stirring occasionally.
- While the
vegetables are cooking, rinse the beans thoroughly, looking for any
debris. Drain, and add them and the meat to the pot with the 1 1/2
quarts of water. Stir.
- Add the bay leaf and the whole potato and bring
to a boil, skimming away any impurities that may rise to the top.
Reduce the heat, and simmer for about 1 hour. Remove and set aside
the potato, and simmer the beans and meat for 1 to 1 1/4 hours more,
until the beans are tender. Turn off the heat. Remove the meat, set it
aside and let it cool. Cut the meat into small dice. Peel the
potato, and cut it into medium dice.
To make the hash cakes:
- In a large
skillet, melt 1 tablespoon of the remaining butter over high heat, until
it starts to smoke, 2 to 3 minutes. Add the remaining onions, peppers
and garlic. Sauté for about 5 minutes, stirring, until the vegetables
start to cook and become tender.
- While cooking, add the diced
meat to the pan, and stir. Reduce the heat to medium, and sauté for
about 10 more minutes, stirring occasionally.
- Add the diced potato,
stir, and cook 5 more minutes, stirring occasionally. Add the remaining
1 cup of water, bring to a simmer, and cook 25 to 30 minutes more,
- The mixture should become pasty, the meat will
start to break up, and all the water will be absorbed.
- Remove from the
heat and refrigerate.
To make the red bean sauce:
- With a hand
blender or in a blender of food processor, purée half the beans to a
sauce like consistency.
- Return to the pot and mix with the whole beans.
Add salt and pepper if necessary.
- Divide the chilled hash cake
mixture into four even balls. Roll the balls on a floured sheet pan to
fully coat each one, then slightly flatten each ball on the pan. If
necessary, flip the cakes to coat again with flour.
- Melt the
remaining 1 tablespoon of butter in a nonstick skillet or a
well-seasoned pan over high heat, about 2 to 3 minutes. Be sure the
butter coats the entire surface of the pan.
- Place the cakes in the pan,
and sauté until they start to become brown and crisp, about 2 1/2
minutes; if they are cooking too quickly, reduce the heat. Turn the
cakes over, and cook another 2 1/2 minutes, adjusting the heat if
necessary, until the cakes are golden brown, crisp, and hot in the center.
- Bring the red bean sauce to a boil, adding a bit of water
if it’s too thick or boiling to reduce if it’s too thin.
serve, spoon about 4 ounces of sauce on each of 4 warmed plates and
place a cake on top. With your thumbs, make an indentation in each cake
big enough for the eggs to stay in place. Place 2 poached eggs on each
- Serve with green onions and hot sauce.
New Orleans Restaurant