Eggs Newport is a classic Southern brunch favorite that brings together rich flavors and creamy textures in every bite. Originating from New Orleans, this dish combines perfectly poached eggs with a luscious shrimp and cheese sauce that’s both comforting and indulgent. It’s a true crowd-pleaser that adds a touch of elegance to any breakfast or brunch table.
We love how Eggs Newport transforms simple ingredients into a memorable meal that’s easy to prepare yet impressive enough for special occasions. Whether you’re hosting a weekend brunch or just want to treat yourself, this recipe delivers a delicious balance of savory seafood and velvety sauce that pairs beautifully with toasted bread or biscuits. Let’s dive into making this iconic dish that’s sure to become a new favorite in our kitchen.
Ingredients
To master our Eggs Newport recipe, we gather fresh and flavorful ingredients that create the perfect balance of textures and tastes. Below are the components needed for each part of the dish.
For the Sauce
We prepare a luscious shrimp and cheese sauce that defines the essence of Eggs Newport. The ingredients are:
- 8 ounces peeled and deveined shrimp (medium size)
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup whole milk, warmed
- ½ cup grated sharp white cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon Creole or Cajun seasoning
- Salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh parsley (for mixing and garnish)
For the Egg and Bread Base
The base provides a soft and crispy platform for our poached eggs and sauce. We use:
| Ingredient | Quantity | Preparation |
|---|---|---|
| Large eggs | 4 | Fresh, for poaching |
| Bread slices | 4 | Thick cut, toasted or grilled |
| Unsalted butter | 1 tablespoon | For toasting bread |
| Lemon wedges | Optional | For serving |
Optional Garnishes
Adding garnishes can elevate both presentation and flavor without complicating the recipe:
- Chopped chives or scallions for a fresh onion bite
- A pinch of smoked paprika for color and warmth
- Hot sauce on the side for a spicy kick
- Extra parsley for vibrant color
This selection ensures our Eggs Newport stands out as a rich and memorable brunch centerpiece.
Equipment Needed
To prepare the Eggs Newport Recipe flawlessly, having the right equipment is essential for both ease and precision. Below is a detailed list of the tools we recommend:
- Large sauté pan: For cooking the shrimp and preparing the rich cheese sauce evenly.
- Whisk: To smoothly combine ingredients in the sauce without lumps.
- Medium saucepan: Useful for warming the milk gently before adding to the sauce.
- Slotted spoon: Ideal for removing poached eggs carefully without breaking the yolks.
- Deep skillet or wide pot: To poach the eggs in simmering water.
- Bread toaster or grill pan: To toast or grill thick-cut bread slices, giving a perfect crisp base.
- Sharp knife and cutting board: For chopping shallots, garlic, parsley, and garnishes precisely.
- Measuring cups and spoons: To ensure accurate quantities for seasoning, flour, and dairy components.
- Serving plates: Large enough to present the eggs on toast with ample sauce and garnishes.
| Equipment | Purpose |
|---|---|
| Large sauté pan | Cook shrimp and cheese sauce |
| Whisk | Blend sauce ingredients smoothly |
| Medium saucepan | Warm milk gently |
| Slotted spoon | Remove poached eggs without damage |
| Deep skillet/pot | Poach eggs in simmering water |
| Bread toaster/grill pan | Toast or grill bread slices |
| Sharp knife & cutting board | Chop aromatics and garnishes |
| Measuring cups & spoons | Measure ingredients precisely |
| Serving plates | Present the finished dish beautifully |
Having these tools ready and organized helps us maintain a smooth workflow and ensures the vibrant flavors of the Eggs Newport shine through. Remember, quality equipment translates directly into a flawless cooking experience and an elegant presentation.
Make-Ahead Instructions
Preparing Eggs Newport ahead of time allows us to enjoy this indulgent brunch without the rush. Follow these steps to ensure every element stays fresh and flavorful.
1. Prepare the Shrimp and Cheese Sauce in Advance
Cook the shrimp and create the rich cheese sauce fully before your serving day. Cool the sauce completely, then transfer it to an airtight container. Refrigerate for up to 48 hours.
Pro tip: Gently reheat the sauce on low heat, stirring occasionally to maintain its creamy texture before assembling the dish.
2. Poach the Eggs Just Before Serving
Poached eggs taste best fresh. However, if pressed for time, we can prepare the eggs ahead:
- Poach eggs until whites are set but yolks remain soft.
- Transfer eggs immediately to an ice water bath for 1 minute to halt cooking.
- Dry carefully and store in a sealed container with a damp paper towel on top to keep moist.
- Refrigerate up to 24 hours.
Reheat eggs briefly in warm water (not boiling) to avoid overcooking when ready to serve.
3. Toast the Bread or Grill Pan Ready
For a crisp base, toast or grill bread slices ahead. Cool completely on a wire rack and store in an airtight container or wrap in foil at room temperature to maintain crunchiness.
Storage Time Table
| Component | Storage Method | Maximum Storage Time | Reheating Notes |
|---|---|---|---|
| Shrimp & Cheese Sauce | Airtight container, fridge | 48 hours | Reheat gently on low heat, stir frequently |
| Poached Eggs | Ice water bath, fridge | 24 hours | Warm in warm water, avoid boiling water |
| Toasted Bread | Airtight container, room temp | 24 hours | No reheating needed, serve as is |
By following these make-ahead instructions, we can savor the classic flavors of Eggs Newport with minimal last-minute effort while preserving the dish’s rich textures and balance.
Instructions
Follow these clear steps to create the perfect Eggs Newport. Each stage from sauce to assembly builds layers of flavor to deliver a rich and satisfying brunch experience.
Preparing the Sauce
- Melt 3 tablespoons of unsalted butter in a large sauté pan over medium heat.
- Add 2 finely chopped shallots and 2 cloves garlic, minced, sauté until fragrant and translucent, about 2-3 minutes.
- Stir in 3 tablespoons all-purpose flour and cook for 1 minute to form a roux.
- Gradually whisk in 2 cups warmed whole milk until the mixture is smooth and thickened, about 4-5 minutes.
- Add 8 ounces medium shrimp, peeled and deveined, season with 1 teaspoon Creole or Cajun seasoning. Cook until shrimp turn pink, about 3-4 minutes.
- Remove from heat and stir in 1 cup shredded sharp white cheddar cheese and ½ cup grated Parmesan cheese until melted and creamy.
- Finish with 2 tablespoons chopped fresh parsley. Adjust seasoning with salt and black pepper to taste.
Pro Tip: Keep the sauce warm on low heat while preparing the other components to maintain its creamy texture.
Poaching the Eggs
- Fill a deep skillet or wide pot with 3-4 inches of water. Heat until just below simmering (about 180°F).
- Add 1 tablespoon white vinegar to help the egg whites set quickly.
- Crack one large egg into a small bowl.
- Create a gentle whirlpool in the water with a spoon and carefully slide the egg into the center.
- Poach for 3-4 minutes for soft yolks or 5 minutes for firmer yolks.
- Use a slotted spoon to remove the egg. Drain on paper towels and keep warm.
- Repeat for remaining eggs, maintaining water temperature.
Toasting the Bread
- Use thick-cut slices of your favorite bread—sourdough or Texas toast works great.
- Toast bread slices in a toaster or on a grill pan over medium-high heat until golden brown and crisp, about 2-3 minutes per side.
- Optionally, butter the bread lightly while still warm for extra richness.
Assembling the Eggs Newport
| Step | Action |
|---|---|
| 1 | Place toasted bread slices on warm serving plates |
| 2 | Spoon generous amounts of shrimp cheese sauce evenly over bread |
| 3 | Gently place poached eggs on top of the sauce |
| 4 | Garnish with chopped chives, a sprinkle of smoked paprika, and additional parsley |
| 5 | Serve immediately with optional lemon wedges and hot sauce |
Serving Suggestions
To elevate our Eggs Newport experience, thoughtful serving choices enhance both flavor and presentation. Here are our top recommendations for pairing and garnishing this classic Southern brunch dish:
- Accompaniments: Serve the rich shrimp and cheese sauce-laden poached eggs atop toasted artisan bread or buttery biscuits. For a lighter option, crisp grilled English muffins complement the creamy sauce beautifully.
- Fresh Citrus: Place a few lemon wedges on the side to allow guests to brighten the dish with a splash of fresh lemon juice. This adds a subtle acidity that cuts through the richness perfectly.
- Herbs & Spices: Garnish with a generous sprinkle of chopped fresh parsley and chives for vibrant color and freshness. A dash of smoked paprika adds a smoky warmth and visual appeal.
- Condiments: Offer hot sauce for those who enjoy a touch of heat and Creole seasoning for extra boldness.
Our favorite drinks to complement the creamy, savory flavors are a crisp dry white wine such as Sauvignon Blanc or a refreshing mimosa made with chilled champagne and fresh orange juice.
| Serving Element | Recommendation | Purpose |
|---|---|---|
| Bread or Biscuit | Artisan toast, grilled English muffin | Adds texture and soak-up base |
| Citrus | Lemon wedges | Brightens and balances richness |
| Herbs & Spices | Fresh parsley, chives, smoked paprika | Enhances aroma and presentation |
| Condiments | Hot sauce, Creole seasoning | Customizable heat and flavor |
| Beverages | Dry white wine, mimosa | Complement creamy seafood notes |
“Serving Eggs Newport with thoughtful garnishes and complementary sides turns this dish into a memorable centerpiece for any brunch table.”
By following these serving suggestions, we ensure each bite of our Eggs Newport delights the senses and impresses our guests.
Conclusion
Eggs Newport brings a unique blend of Southern charm and rich flavors to any brunch spread. With its creamy shrimp and cheese sauce paired perfectly with poached eggs, it’s a dish that impresses without requiring complicated steps.
By using fresh ingredients and simple techniques, we can easily recreate this New Orleans classic at home. Whether it’s a weekend treat or a special gathering, Eggs Newport offers a delicious way to elevate your brunch game.
We encourage you to give this recipe a try and enjoy the satisfying combination of textures and tastes that make Eggs Newport truly unforgettable.
Frequently Asked Questions
What is Eggs Newport?
Eggs Newport is a Southern brunch dish from New Orleans featuring poached eggs topped with a creamy shrimp and cheese sauce, served on toasted bread or biscuits.
What ingredients are needed to make Eggs Newport?
You’ll need shrimp, unsalted butter, shallots, garlic, flour, milk, sharp white cheddar cheese, Parmesan cheese, Creole or Cajun seasoning, fresh parsley, and thick-cut bread or biscuits.
Can I prepare Eggs Newport in advance?
Yes, the shrimp and cheese sauce can be made ahead and refrigerated. Poached eggs can be pre-poached and stored briefly for convenience.
What equipment do I need to make Eggs Newport?
Essential tools include a large sauté pan, whisk, medium saucepan, slotted spoon, deep skillet, toaster or grill pan, sharp knife, and measuring cups.
How should Eggs Newport be served?
Serve Eggs Newport on toasted bread or biscuits with optional lemon wedges, fresh herbs like parsley and chives, smoked paprika, and hot sauce for extra flavor.
What beverages pair well with Eggs Newport?
Dry white wines and mimosas are excellent pairings that complement the richness of the shrimp and cheese sauce.
Is Eggs Newport difficult to prepare?
No, Eggs Newport is relatively easy to make, combining simple cooking techniques like poaching eggs with a flavorful shrimp cheese sauce.
Can I customize the heat level of Eggs Newport?
Yes, you can adjust heat by adding more or less Creole seasoning or serving with hot sauce on the side.