Eggs A La Gretna Recipe

Eggs A La Gretna Recipe:

Eggs A La Gretna is a classic dish that originated in Gretna, Louisiana in the late 19th century. It combines the simplicity of poached eggs with the unique flavor and texture of celery. The dish has been a favorite in the region for generations, with each household adding their own twist to the recipe. The combination of tender celery, creamy sauce, and perfectly poached eggs makes this dish both comforting and satisfying.

Fun Facts:
- The name "A La Gretna" refers to the city of Gretna, where the dish was first created. Gretna is known for its rich culinary heritage and its love for traditional Southern dishes.
- Celery was chosen as the main ingredient in this recipe due to its versatility and abundance in the area. In the late 1800s, celery was widely grown in and around Gretna, making it a readily available ingredient for locals.
- This dish was traditionally served as a supper dish, and it became popular as a comforting meal to enjoy after a long day of work. It quickly gained popularity and became a staple on dinner tables across the region.

- 6 eggs
- 2 heads of celery
- 2 level tablespoonfuls of butter
- 2 level tablespoonfuls of flour
- 1/2 pint of milk
- 1 teaspoonful of salt
- 1 saltspoonful of pepper
- 6 slices of bread

1. Begin by cutting the celery into inch lengths. Wash the celery thoroughly to remove any dirt or debris.
2. In a large pot, bring water to a boil and add the celery. Simmer the celery gently for thirty minutes until it becomes tender.
3. Once the celery is cooked, drain the water, saving it for another purpose.
4. In a separate saucepan, melt the butter over medium heat. Gradually add the flour to the melted butter, stirring constantly to create a smooth paste.
5. Slowly pour the milk into the saucepan, whisking continuously to combine the ingredients. Add the salt and pepper, and bring the mixture to a boil, stirring occasionally.
6. Once the mixture is boiling, add the cooked celery and stir to coat it evenly with the sauce. Keep the mixture warm over hot water while you prepare the eggs and toast.
7. Poach the eggs according to your preferred method.
8. While the eggs are poaching, toast the bread slices until they are golden brown. Butter each slice of toast.
9. Assemble the dish by placing one poached egg on each slice of toast. Arrange the egg-topped toast slices around the edge of a large platter.
10. Carefully pour the celery and sauce mixture into the center of the platter, creating a beautiful presentation.
11. Serve Eggs A La Gretna immediately and enjoy!

Optional: For added visual appeal and a greater food value, garnish the dish with carefully boiled rice. Simply place a layer of rice between the toast and celery mixture, creating an appealing contrast of textures.

Similar Recipe Dishes:
- Eggs Benedict: A classic brunch dish consisting of toasted English muffins, Canadian bacon, poached eggs, and hollandaise sauce. This dish is known for its luxurious flavors and indulgent nature.
- Eggs Florentine: A variation of Eggs Benedict, replacing the Canadian bacon with sautéed spinach. This dish adds a healthy twist to the traditional recipe while still maintaining the creamy, poached egg goodness.
- Shakshuka: A Middle Eastern dish made with poached eggs in a rich tomato sauce, spiced with cumin, paprika, and chili. This dish is full of bold flavors and is often served with crusty bread for dipping.
- Omelette: An incredibly versatile dish made from beaten eggs cooked with various fillings such as cheese, vegetables, and meats. Omelettes can be customized to suit individual preferences and are a classic breakfast or brunch option.



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