Eggs A La Valencienne Recipe

Eggs A La Valencienne Recipe

History and Fun Facts:
Eggs A La Valencienne is a classic dish that originated in Valencia, Spain. The dish is named after the city of Valencia, which is famous for its vibrant culinary culture. Valencia is known for its rice dishes, including the iconic paella. Eggs A La Valencienne showcases the region's love for rice and combines it with creamy eggs and a flavorful tomato sauce.

Now, let's dive into the recipe and create this delectable dish!

Ingredients:
- 6 eggs
- 1 pint of dry boiled rice
- 1/2 pint of strained tomato
- 2 mushrooms
- 2 tablespoonfuls of grated Parmesan cheese
- 2 level tablespoonfuls of butter
- 2 level tablespoonfuls of flour
- 1/2 saltspoonful of grated nutmeg
- 1/2 teaspoonful of paprika
- 1 teaspoonful of salt
- 1/2 saltspoonful of pepper

Instructions:

1. Preheat your oven to the recommended temperature.

2. In a saucepan, melt the butter over medium heat. Once melted, add the flour and stir until well combined. This mixture is called a roux and will help thicken the tomato sauce.

3. Gradually add the strained tomato to the roux, stirring constantly. Continue stirring until the sauce comes to a boil and thickens.

4. Add the sliced mushrooms, salt, paprika, grated nutmeg, and pepper to the sauce. Stir well to incorporate all the flavors. Let the sauce simmer for a few minutes to allow the seasonings to meld together.

5. Take a granite or silver platter and add two tablespoonfuls of butter to it. Place the platter in the oven to let the butter melt and heat up.

6. Carefully break the eggs into the hot melted butter on the platter, taking care not to break the yolks. Ensure enough space between the eggs to allow even cooking.

7. Transfer the platter with the eggs to the oven. Let the eggs cook until they are "set" or cooked to your desired level of doneness. This usually takes around 10-12 minutes. Keep an eye on them to avoid overcooking.

8. While the eggs are cooking, prepare the boiled rice following the instructions on the package. Once cooked, set it aside for later use.

9. Once the eggs are cooked, remove the platter from the oven. Arrange the boiled rice around the edge of the dish as a garnish.

10. Pour the tomato sauce over the eggs, ensuring they are well-coated. The sauce will add a flavorful punch to the dish.

11. Lastly, dust the top of the dish with the grated Parmesan cheese. The cheese will add a savory and slightly nutty flavor to the Eggs A La Valencienne.

12. Serve the Eggs A La Valencienne immediately while they are still hot and the cheese is melted. Enjoy this delicious Spanish-inspired dish!

Similar Recipe Dishes:
If you enjoyed Eggs A La Valencienne, you might want to explore other delightful egg-based dishes from around the world. Here are a few suggestions:

1. Shakshuka: This popular Middle Eastern dish features poached eggs cooked in a rich tomato sauce flavored with spices like cumin, paprika, and chili. It is often served with crusty bread for dipping.

2. Omelette Arnold Bennett: Named after the famous English novelist, this savory omelette is made with smoked haddock, eggs, cheese, and cream. It is then broiled until golden and served with a side of vegetables or a fresh salad.

3. Turkish Menemen: This traditional Turkish breakfast dish consists of scrambled eggs cooked with tomatoes, peppers, onions, and a variety of spices. It is usually enjoyed with bread and sometimes accompanied by a side of Turkish tea.

Each of these dishes offers a unique take on eggs and showcases the diverse flavors and culinary traditions from different parts of the world. Explore these recipes to add some international flair to your breakfast or brunch repertoire.