Poached Eggs Over Chicken-andouille Cakes

CHICKEN-ANDOUILLE CAKES
1 ts Plus 2 tablespoons oil
2 tb Each finely-chopped green
-pepper, onion and celery
1/2 ts Minced garlic
1/2 lb Raw chicken breasts,, finely
-chopped
1/2 c Andouille sausage, cooked,,
-drained and crumbled
1 Egg
1 c Bread crumbs, up to
Creole spice
Salt and pepper

-POACHED EGGS-
1 tb Salt
1 ts Vinegar
4 Eggs

Make coulis: In a saucepan combine all ingredients except oil and bring to
a boil; reduce heat and simmer 15 minutes. Transfer to a blender and
process, slowly streaming in oil until emulsified. Adjust seasonings. Set
aside and keep warm.

Make cakes: In a cast-iron or other ovenproof skillet, saute green pepper,
onion, celery and garlic in 1 teaspoon of oil for 1 minute; transfer to a
mixing bowl and combine with chicken, sausage and egg. Add bread crumbs, a
bit at a time, until mixture binds; season. Form into 4 cakes; dredge them
in remaining bread crumbs. Heat remaining oil in skillet and pan-fry cakes
until first side is browned. Flip cakes, transfer pan to oven and bake for
10 minutes.

Poach eggs: In a shallow saucepan or skillet bring 2 inches cold water,
vinegar and salt to a boil over medium heat. Reduce heat until water
simmers gently. Begin stirring water and crack in eggs one at a time; they
will instantly take form. Poach eggs 3 minutes for soft-cooked, 5 minutes
for medium. Using a slotted spoon, scoop out eggs. If necessary, gently pat
dry with paper towels.

To serve, on 4 dinner plates arrange cakes, top with eggs, then drizzle
with warm sauce. Garnish with chopped parsley.