Eggs Beauregard Recipe

History of Eggs Beauregard:

Eggs Beauregard, also known as "oeufs Beauregard" in French, is a classic dish that originated in France. The name "Beauregard" refers to a French military term, which means "beautiful view." The dish became popular during the late 19th century and has since maintained its place in culinary history.

Fun Fact:
- Eggs Beauregard is named after Pierre Gustave Toutant-Beauregard, a Confederate general during the American Civil War known for his impeccable taste in food.

Recipe for Eggs Beauregard:

Ingredients:
- 5 eggs
- 1/2 pint of cream sauce
- Salt and pepper to taste
- Butter for toasting
- Finely chopped parsley for garnish

Instructions:

1. Begin by hard-boiling the eggs. Place them in a pot of water and bring it to a boil. Once boiling, reduce the heat and let them simmer for about 10 minutes.
2. After 10 minutes, remove the eggs from the pot and place them in cold water to cool down. Once cooled, gently tap each egg on a hard surface to crack the shell, then peel off the shells.
3. Separate the egg whites from the yolks. Place the yolks in a sieve and press them through, creating a fine texture.
4. Take the egg whites and either use a vegetable press to finely chop them or manually chop them into small pieces.
5. In a separate pan, make a half pint of cream sauce. To do this, heat the cream in a saucepan over medium heat until it starts to simmer. Season the sauce with salt and pepper to taste.
6. Once the cream sauce is seasoned, add the finely chopped egg whites to the sauce. Stir gently to combine, ensuring the egg whites are evenly coated with the sauce.
7. Prepare the toast by lightly toasting it and buttering it.
8. Place the buttered toast on a heated platter, creating a base for the dish.
9. Pour the cream sauce with the egg whites over the toast, ensuring it covers the entire surface evenly.
10. Sprinkle the fine-textured yolks on top of the cream sauce and egg whites. This will add a rich, vibrant color to the dish.
11. Season the tops of the yolks with a pinch of salt and pepper, to taste.
12. Garnish the edges of the dish with finely chopped parsley, adding a pop of fresh green color.
13. Serve the Eggs Beauregard immediately to enjoy it at its best.

Similar Recipe Dishes:
- Eggs Sardou: A variation of Eggs Beauregard, Eggs Sardou is a New Orleans creation that replaces the cream sauce with a rich artichoke and spinach mixture. The dish is usually served with hollandaise sauce.
- Eggs Benedict: Another classic egg dish, Eggs Benedict features poached eggs served on a toasted English muffin, topped with ham or bacon, and covered in hollandaise sauce.
- Egg Florentine: Similar to Eggs Benedict, Egg Florentine replaces the meat with sauteed spinach, creating a vegetarian alternative with a delightful combination of flavors.
- Scotch Eggs: A popular British dish, Scotch eggs consist of hard-boiled eggs wrapped in sausage meat, then coated in breadcrumbs and deep-fried. It's a delicious combination of textures and flavors.