Eggs Coquelicot Recipe

History of Eggs Coquelicot Recipe:

Eggs Coquelicot is a delightful and elegant recipe that originated in France. Coquelicot, meaning "poppy" in French, refers to the vibrant red color of the Spanish pepper used in this dish. This recipe is believed to have been created during the late 19th century, highlighting the creativity of French cuisine during that time.

Fun Fact: The use of Spanish pepper in Eggs Coquelicot adds not only a burst of color but also a mild spiciness to the dish. This unique combination of flavors makes it a favorite among food enthusiasts.

Recipe for Eggs Coquelicot:

Ingredients:
- Small custard or timbale cups
- Cooked Spanish peppers
- Eggs
- Salt
- Rounds of toast
- Cream sauce
- Chopped parsley

Instructions:
1. Preheat the oven to a moderate temperature and grease small custard or timbale cups. The cups should be large enough to hold one cooked Spanish pepper and an egg.

2. Carefully place a cooked Spanish pepper inside each greased cup.

3. Gently crack an egg into each cup, taking care not to break the yolk. Dust each egg lightly with salt.

4. Place the cups in a pan of boiling water, ensuring that the water level is about halfway up the sides of the cups. This will create a water bath for the eggs to cook evenly.

5. Transfer the pan to the preheated oven and cook until the eggs are "set," which means the whites are firm but the yolks remain runny. The cooking time may vary but is usually around 10-15 minutes.

6. While the eggs are cooking, toast one round of bread for each cup. Set them aside.

7. Prepare a half pint of cream sauce. You can make a basic cream sauce by melting butter in a saucepan, adding flour to create a roux, and then gradually whisking in milk or cream until the sauce thickens. Season with salt and pepper to taste.

8. Once the eggs are cooked, remove the cups from the oven and carefully loosen the peppers from the cups. Turn them out onto the rounds of toast.

9. On a serving platter, pour the cream sauce to cover the bottom. Place the eggs on top of the sauce.

10. Finally, garnish each egg with a sprinkle of chopped parsley to add freshness and visual appeal.

11. Serve the Eggs Coquelicot immediately while still warm and enjoy this delightful dish!

Similar Recipe Dishes:
- Eggs Florentine: A variation of Eggs Coquelicot where spinach is used instead of Spanish peppers. The eggs are poached and served on a bed of creamed spinach.
- Eggs Benedict: A classic brunch dish where poached eggs are served on top of toasted English muffin halves, topped with crispy bacon or ham, and drizzled with hollandaise sauce.

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