Eggs A La Windsor Recipe
Eggs A La Windsor Recipe
History:
Eggs A La Windsor is a classic dish that originated in England. The dish is named after the famous royal residence, Windsor Castle. It is believed to have been created during the Victorian era and gained popularity as a delicious and elegant breakfast option. Over the years, Eggs A La Windsor has become a staple on breakfast and brunch menus in many countries.
Fun Facts:
- The recipe is said to have been a favorite of Queen Victoria who was known for her love of breakfast foods.
- Eggs A La Windsor is often served with a side of grilled bacon or smoked salmon, adding a savory touch to the dish.
- This recipe is a variation of the classic dish Eggs Benedict, with the addition of a flavorful sauce and chopped vegetables.
Ingredients:
- 6 eggs
- 6 rounds of toast
- 2 level tablespoonfuls of butter
- 2 level tablespoonfuls of flour
- 1/2 pint of chicken stock
- 1 tablespoonful of chopped parsley
- 1 tablespoonful of chopped olive
- 1 tablespoonful of chopped Spanish pepper
- 1/2 teaspoonful of salt
- 1 saltspoonful of black pepper
Instructions:
1. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, until the mixture turns slightly golden.
2. Gradually pour in the chicken stock, stirring constantly to avoid lumps. Continue cooking and stirring until the sauce thickens and comes to a boil.
3. Add the salt and black pepper to the sauce, adjusting the seasoning to taste. Remove the sauce from the heat and set it aside.
4. Toast the bread until golden brown and set aside.
5. In a separate pan, bring water to a gentle simmer. Crack each egg into a small cup or ramekin, and carefully slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.
6. While the eggs are poaching, mix together the chopped parsley, olive, and Spanish pepper in a small bowl.
7. Once the eggs are poached, remove them from the water using a slotted spoon and place them on top of the toast.
8. Pour the prepared sauce over the poached eggs and toast, covering them evenly.
9. Sprinkle the chopped vegetable mixture on top of the sauce, creating a colorful and flavorful garnish.
10. Serve immediately and enjoy the delicious Eggs A La Windsor.
Similar Recipe Dishes:
1. Eggs Benedict: This classic dish is similar to Eggs A La Windsor and features poached eggs served on toasted English muffins, topped with ham or bacon and drizzled with hollandaise sauce.
2. Florentine Eggs: This variation uses spinach instead of chopped vegetables and is often served on a bed of sautéed garlic spinach.
3. Eggs Royale: Inspired by Eggs Benedict, this dish substitutes smoked salmon in place of the ham or bacon for a luxurious and indulgent breakfast option.
4. Shakshuka: A Middle Eastern and North African dish made with poached eggs cooked in a flavorful tomato sauce with onions, garlic, and spices.
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