Eggs A La Bourbon Recipe

Eggs A La Bourbon: A Classic Dish with a Twist


Eggs A La Bourbon is a delicious and satisfying dish that combines the richness of poached eggs with the unique flavor of grated Parmesan cheese. Its origins can be traced back to the early 20th century when it was commonly served as a brunch dish in upscale restaurants. The recipe, which features poached eggs bathed in a flavorful stock and topped with melted cheese, has stood the test of time and continues to be enjoyed by food enthusiasts around the world.

Fun Facts:

1. The name "Eggs A La Bourbon" is derived from both the cooking method used for poaching the eggs and the addition of Parmesan cheese, which adds a subtle hint of nutty flavor to the dish.
2. The dish gained popularity in the 1920s during the Prohibition era. While alcohol was outlawed, people found creative ways to infuse flavors reminiscent of their favorite drinks into their culinary creations.
3. The original recipe for Eggs A La Bourbon did not include Parmesan cheese. Instead, it consisted of poached eggs in a bourbon-infused stock. The addition of Parmesan cheese came later, adding a new dimension to the dish.


- 6 eggs
- 1/2 pint of stock
- 1 tablespoonful of butter
- 6 tablespoonfuls of grated Parmesan cheese
- 1/2 teaspoonful of salt
- 1 dash of pepper


1. Start by preparing the stock. In a small saucepan, pour in the 1/2 pint of stock and bring it to a gentle simmer over medium heat.
2. Carefully crack two eggs into the simmering stock and let them poach for approximately 3-4 minutes until the whites are set but the yolks are still slightly runny. Repeat the process with the remaining eggs, poaching them in pairs.
3. Using a slotted spoon, remove the poached eggs from the stock one pair at a time and transfer them to a hot granite or silver dish. Be careful not to break the yolks.
4. Once all the eggs are poached and arranged on the dish, sprinkle the grated Parmesan cheese evenly over the eggs.
5. Place the dish in a preheated oven at a moderate temperature for just a moment until the cheese has melted and started to brown slightly.
6. While the eggs are in the oven, return the stock to a boil and let it simmer until it is reduced by half.
7. Add the tablespoonful of butter to the reduced stock and stir until it melts and combines well.
8. Take the dish with the poached and cheesed eggs out of the oven and carefully pour the buttered stock over them, ensuring all the eggs are coated.
9. Serve the Eggs A La Bourbon immediately, garnishing it with triangular pieces of toast if desired.

Similar Recipe Dishes:

If you're a fan of Eggs A La Bourbon, you might also enjoy these similar recipe dishes:

1. Eggs Benedict: Another classic brunch dish, Eggs Benedict features poached eggs served on a toasted English muffin and topped with hollandaise sauce.
2. Shakshuka: A popular Middle Eastern dish, Shakshuka consists of poached eggs cooked in a spiced tomato and pepper sauce.
3. Huevos Rancheros: A Mexican breakfast staple, Huevos Rancheros features fried or poached eggs served on a tortilla and topped with salsa, beans, and cheese.
4. Croque Madame: A French twist on a classic sandwich, Croque Madame consists of ham and cheese sandwich topped with a fried egg.

These dishes, like Eggs A La Bourbon, showcase the versatility and enjoyment of poached eggs as a delicious and satisfying meal option. Whether you prefer a classic recipe or a variation with a regional twist, these recipes are sure to delight your taste buds.



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