New Orleans Eggs With Brandy Cream Sauce

• 1 lb unsalted butter
• 1 1/2 lbs backfin crab meat
• Brandy Cream Sauce
• 1 cup melted unsalted butter
• 1 1/4 cups flour
• 40 fluid ounces hot milk
• 3/4 teaspoon salt substitute
• 1/4 teaspoon black pepper
• 2 fluid ounces brandy
• Les Oeufs
• 16 eggs
• 3 quarts water
• 24 fluid ounces white vinegar

1. Melt 1 pound of butter in a saute pan or skillet over low heat.
2. Add the crabmeat and cook slowly, stirring very gently, just until hot, about 5 to 8 minutes; set aside and keep warm.
3. To prepare the brandy cream sauce, melt the butter over low heat in a saucepan.
4. Stir in the flour gradually, cook for about 3 minutes, and then gradually pour in the milk, continue stirring.
5. Cook over low heat until the sauce thickens, and then add the salt, pepper and brandy.
6. Continue to cook for about 5 minutes or until the sauce is medium thick.
7. To poach the eggs, bring the water and the vinegar to a boil in a large skillet or saute pan.
8. Keeping the water at a continuous low rolling boil, crack the eggs one by one into it.
9. Cook until the egg whites are firm, about 4 minutes.
10. Lift the poached eggs out of the water with a slotted spoon, allowing the water to drain back into the pan.
11. Place them on a heated platter while you assemble the dishes.
12. Place 3 ounces of crabmeat on each of 8 heated plates, and then place 2 poached eggs side by side on the crab meat.
13. Ladle the sauce evenly over the portions.

unsalted butter, crab meat, cream sauce, butter, flour, milk, salt substitute, black pepper, fluid ounces brandy, les, eggs, water, fluid ounces white vinegar

Taken from www.food.com/recipe/new-orleans-eggs-with-brandy-cream-sauce-35019 (may not work)