Eggs Chaisson

I made this breakfast for your dad the first Christmas morning after we got married.  It was the first Christmas that we didn't take all of our presents over to Nani & Bumba's and that we didn't eat breakfast with them.  Uncle Ian was not happy.  :)  But it was such a nice morning and as you know this became one of dad's favorite breakfasts - and yours eventually too.  It's a little time consuming - takes probably an hour from start to finish.

Sauce:
1 cup diced onion
½ cup diced celery
½ cup diced bell pepper ( I usually use red or orange for the color)
1 T vegetable oil
¼ cup dry white wine
1 T Creole seasoning
2 tsp minced garlic
1 bay leaf
3 cups heavy cream
¼ tsp hot pepper sauce
24 medium shrimp (I usually get the frozen ready to eat kind that come in a ring)
1 bunch of scallions for garnish

Gluten Free Bisquick Mix - or make your own

Over medium heat sauté onion, celery, and peppers in oil until soft. Add wine, seasoning, garlic and bay leaf. Stir in cream and hot sauce; reduce until consistency of thin pancake batter. Add shrimp and cook through. Adjust seasoning and sauce consistency adding milk or reducing further.

Biscuits: While the sauce is reducing I make the biscuits. I usually use Bisquick's gluten free mix to make mine but you can use any you like. 

Poached Eggs:
I have an egg poacher - if you do too - put water in the poacher, spray the egg cups with non stick spray - bring the water to a low boil.  Add an egg to each cup, put the lid back on and cook for about 4 minutes.

If you do not….Simmer 1 quart of water. Gently slip eggs into water – only poach 4 eggs at a time. The whites will begin to set almost immediately. Swirl the water to keep eggs from sticking to the pan. Cook 3-5 minutes or until white is set and yolk is filmed over. (I usually cook our eggs for 4 minutes) 

Remove each egg with a slotted spoon and gently roll in a towel trimming ragged edges and strands with the spoon.

Plating:
Split a biscuit in half and place a poached egg on each biscuit half and cover with 1 cup sauce. Garnish with minced scallions.