Eggs A La Regence Recipe
History:
Eggs A La Regence is a classic French dish that originated during the regency period in France in the early 18th century. The dish was named after the Regent, Philippe II, Duke of Orleans, who ruled France as regent during the minority of Louis XV. It was a time of lavish parties and extravagant feasts, and this dish was a popular choice at the royal court.
Fun Facts:
- Eggs A La Regence is known for its rich and creamy sauce, which is made from butter, flour, chicken stock, and seasonings.
- The dish is typically garnished with chopped cold cooked ham, which adds a savory and smoky flavor to the dish.
- The addition of grated onion and chopped mushrooms enhances the flavor profile and adds a subtle hint of sweetness and earthiness.
- The dish is often served with mashed potatoes or boiled rice, which helps to balance the flavors and provide a satisfying and filling meal.
Recipe for Eggs A La Regence:
Ingredients:
- 6 eggs
- 1/2 cupful of chopped cold cooked ham
- 1 grated onion
- 1/2 can of chopped mushrooms
- 2 tablespoonfuls of butter
- 2 tablespoonfuls of flour
- 1/2 pint of chicken stock
- 1/2 teaspoonful of salt
- 1 saltspoonful of pepper
Instructions:
1. Stand the ham over hot water until thoroughly heated. This will help to enhance its flavor and make it easier to incorporate into the dish.
2. In a saucepan, melt the butter over medium heat. Once melted, add the flour and stir well to form a smooth paste. This is known as a roux and will help to thicken the sauce.
3. Gradually pour in the chicken stock while continuously stirring the mixture. This will prevent any lumps from forming. Continue stirring until the mixture comes to a boil and thickens.
4. Add the chopped mushrooms, sliced onion, salt, and pepper to the sauce. Stir well to combine and let it simmer over low heat for a few minutes to allow the flavors to meld together.
5. While the sauce is simmering, poach the eggs. Fill a large pot with water and bring it to a simmer. Crack each egg into a small cup or ramekin and gently slide it into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny.
6. Once the eggs are poached, carefully remove them from the water using a slotted spoon and place them on a plate lined with kitchen paper to drain any excess water.
7. To assemble the dish, place the poached eggs on a serving plate. Spoon the sauce over the eggs, making sure to strain it for a smoother texture.
8. Sprinkle the chopped ham over the top of the sauce, providing a delicious and savory contrast to the creamy sauce and delicate eggs.
9. Garnish the dish with mashed potatoes or boiled rice, which will complement the flavors and add a textural element to the dish.
10. Serve immediately and enjoy the rich and comforting flavors of Eggs A La Regence!
Similar Dishes:
Eggs A La Regence shares similarities with other French egg-based dishes, such as Eggs Benedict and Eggs Florentine.
Eggs Benedict is a classic breakfast or brunch dish consisting of poached eggs served on top of a toasted English muffin, topped with Canadian bacon or ham, and drizzled with hollandaise sauce. The main difference between Eggs Benedict and Eggs A La Regence is the sauce used. Eggs Benedict uses hollandaise sauce, which is made from egg yolks, butter, and lemon juice, whereas Eggs A La Regence uses a rich and creamy sauce made from butter, flour, and chicken stock.
Eggs Florentine is another popular egg dish that originated in France. It consists of poached eggs served on a bed of cooked spinach, topped with a creamy sauce such as Mornay sauce. While Eggs Florentine shares a similar poached egg base with Eggs A La Regence, the different sauces and accompaniments make these dishes distinct from each other.
In conclusion, Eggs A La Regence is a delightful and flavorsome French dish that combines poached eggs, a creamy mushroom and onion sauce, and a garnish of chopped ham. Its rich and comforting flavors make it a perfect choice for a special breakfast or brunch.
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