Eggs A La Hyde Recipe

Eggs A La Hyde Recipe

Eggs A La Hyde is a classic recipe that dates back to the early twentieth century. It is named after Henry B. Hyde, a renowned American businessman and passionate food lover. The recipe gained popularity due to its simplicity, elegance, and delicious flavors. Eggs A La Hyde became a staple dish in many households, and it continues to be enjoyed by egg enthusiasts to this day.

Fun Facts:
1. Eggs A La Hyde is often associated with brunch and breakfast because it combines the rich flavors of eggs with savory ingredients like mushrooms and parsley.
2. The addition of grated onion adds a delightful hint of sweetness to the dish, enhancing the overall taste.
3. The use of chicken stock or cocoanut milk adds depth to the sauce, creating a creamy and luscious texture.
4. The breadcrumbs sprinkled on top provide a satisfying crunch and a golden brown finish after baking.

- 6 eggs
- 1/2 can of mushrooms
- 1 tablespoonful of grated onion
- 2 tablespoonfuls of chopped parsley
- 1/2 cupful of sweet cream
- 2 level tablespoonfuls of butter
- 2 level tablespoonfuls of flour
- 1/2 pint of chicken stock or coconut milk
- 1 teaspoonful of salt
- 1 saltspoonful of pepper


1. Start by hard-boiling the eggs. Place them in a pot of water and bring it to a boil. Once boiling, reduce the heat to a simmer and cook for about 10 minutes. Remove from heat and let the eggs cool before peeling off the shells.

2. Once the eggs are peeled, cut them in half lengthwise while keeping the whites intact. Carefully remove the yolks with a spoon and transfer them to a bowl.

3. Press the yolks through a sieve, ensuring a smooth and creamy consistency. Add the sweet cream, half of the salt, and a dash of cayenne pepper to the sieved yolks. Mix thoroughly to combine all the ingredients.

4. Fill each hollowed egg white with the yolk mixture, creating a smooth and even surface. Arrange the stuffed egg halves neatly on a granite or silver platter.

5. In a saucepan, melt the butter over medium heat. Add the grated onion and flour to the melted butter, creating a roux. Stir the mixture continuously until it becomes fragrant and slightly golden.

6. Slowly pour the chicken stock or coconut milk into the saucepan while stirring constantly. Continue stirring until the mixture thickens and comes to a boil.

7. Add the canned mushrooms to the sauce and stir them gently to incorporate. Season the sauce with the remaining salt and pepper. Remove the saucepan from the heat and stir in the chopped parsley.

8. Pour the prepared sauce over the arranged eggs on the platter, ensuring that each egg is generously covered. For an extra touch of flavor and texture, dust the top of the sauce with bread crumbs.

9. Preheat your oven to a high temperature and place the platter with the eggs into the oven. Bake until the bread crumbs turn golden brown, creating a beautiful crispy crust on top of the dish.

10. Once the eggs are perfectly browned, remove them from the oven and let them cool for a few minutes before serving. Eggs A La Hyde can be enjoyed warm or at room temperature.

Similar Recipe Dishes:
If you enjoyed Eggs A La Hyde, you might also like these similar recipe dishes:

1. Eggs Benedict: A classic brunch dish consisting of a poached egg served on top of a toasted English muffin, layered with Canadian bacon or ham, and topped with creamy hollandaise sauce.

2. Quiche Lorraine: A savory custard pie that combines eggs, bacon or ham, cheese, and cream. It is traditionally baked in a pastry crust and served as a main course or for brunch.

3. Shakshuka: A Middle Eastern and North African dish featuring poached eggs in a spiced tomato and pepper sauce. It is typically served with warm bread for dipping.

4. Omelette: An egg-based dish made by whisking eggs with various fillings such as cheese, vegetables, or meats. Omelettes can be customized to suit individual tastes and preferences.

These similar recipe dishes offer different variations on cooking with eggs and can be a great addition to your breakfast or brunch menu.



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