Eggs à la Parisienne
These elegant Eggs à la Parisienne offer a delightful combination of creamy egg yolks and savory toppings, creating a simple yet satisfying dish. The classic preparation involves gently cooking eggs in molds with flavorful additions like ham and parsley. This recipe is perfect for a light lunch or a sophisticated brunch, offering a rich and comforting experience.
Ingredients
- 1 tablespoon Butter (Quantity estimated (not specified in original recipe))
- 2 tablespoons Parsley, finely chopped (Quantity estimated (not specified in original recipe))
- 2 tablespoons Ham or cooked tongue, finely chopped (Quantity estimated (not specified in original recipe))
- 4 large Eggs
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper, freshly ground (Quantity estimated (not specified in original recipe))
- 1 cup Tomatoes, pureed (Quantity estimated (not specified in original recipe))
- 1/2 cup Mushrooms, sliced (Quantity estimated (not specified in original recipe))
- 4 cups Water (Quantity estimated (not specified in original recipe))
Instructions
- 1Generously butter the inside of individual dariole molds (or ramekins). Sprinkle the buttered insides with finely chopped parsley and ham or tongue.
- 2Carefully crack an egg into each prepared mold, being careful not to break the yolk. Season with salt and pepper. Place the molds in a blazer (or a baking dish) and surround them with hot water, reaching about two-thirds of the way up the sides of the molds. Cover the eggs while cooking. Cook in a water bath until the whites are set and the yolks are still slightly soft, about 20-30 minutes at 200°F (93°C). If the water boils, reduce the heat.
- 3Carefully turn the cooked eggs out of the molds. Serve immediately with a purée of tomatoes. Adding sliced mushrooms to the purée enhances the flavor.