cookbooks

Eggs A La Reine Recipe

Eggs A La Reine Recipe

History:
Eggs A La Reine is a classic dish that originated in France. It is believed to have been named after Marie-Antoinette, the Queen of France, who was known for her love of eggs and indulgent meals. Eggs A La Reine became popular in the late 18th century and has remained a beloved dish ever since. Today, it is served as a brunch or breakfast option in many parts of the world.

Fun Facts:
- Eggs A La Reine is sometimes referred to as "Eggs Queen-style" in English.
- The dish typically features eggs cooked in individual shirring dishes, which are small ovenproof dishes used for baking.
- The addition of chicken and mushrooms adds flavor and texture to the dish, making it a satisfying and protein-rich meal.
- The creamy sauce made from butter, flour, and milk complements the eggs and other ingredients perfectly.

Ingredients:
- 6 eggs
- 1/2 pint of chopped cold cooked chicken
- 1/2 can of mushrooms
- 2 tablespoonfuls of butter
- 2 tablespoonfuls of flour
- 1/2 pint of milk
- 1/2 teaspoonful of salt
- 1 saltspoonful of pepper

Instructions:

1. Preheat your oven to 350°F (175°C). Butter the inside of six ordinary shirring dishes, ensuring that they are well-coated to prevent sticking.

2. Crack one egg into each shirring dish, taking care not to break the yolk. Place the dishes in a pan filled with boiling water and transfer them to the preheated oven. Cook the eggs until they are "set" but still have a soft yolk. This usually takes about 15-20 minutes, but cooking times may vary, so keep an eye on them.

3. While the eggs are cooking, prepare the creamy sauce. In a saucepan, melt the butter over medium heat. Gradually add the flour, stirring constantly to form a smooth paste. Cook the flour-butter mixture for a minute or two until it becomes lightly golden.

4. Slowly pour in the milk, whisking continuously to prevent lumps from forming. Keep stirring until the mixture thickens and comes to a gentle boil.

5. Add the salt, pepper, chopped chicken, and mushrooms to the sauce. Stir well to combine all the ingredients. Continue cooking for a few minutes until everything is heated through.

6. Once the eggs are cooked, remove the shirring dishes from the oven and carefully transfer them to serving plates.

7. Spoon one tablespoonful of the chicken and mushroom mixture on top of each egg, ensuring that it covers the entire surface. For an alternative presentation, you can also place one tablespoonful of the mixture in the bottom of the dish, break the egg into it, and then add another tablespoonful over the top at serving time.

8. Serve the Eggs A La Reine immediately while they are still hot. They can be enjoyed on their own as a light breakfast or brunch option, or you can serve them with a side of bread or salad for a more substantial meal.

Similar Recipe Dishes:

- Eggs Benedict: A popular brunch dish that consists of poached eggs served on a toasted English muffin with Canadian bacon or ham and topped with hollandaise sauce.
- Quiche Lorraine: A savory pie made with a crust filled with a mixture of eggs, cream, cheese, and bacon or ham. It is a classic French dish and is often served as a main course or as part of a brunch spread.
- Omelette: Another versatile dish made with beaten eggs cooked in a frying pan. It can be filled with a variety of ingredients such as cheese, vegetables, and meats. Omelettes can be customized to suit individual tastes and are perfect for any meal of the day.

Vote

1
2
3
4
5

Viewed 2525 times.


Other Recipes from Cooking Of Eggs

Italian Sauce
To Preserve Eggs
Eggs And Crumbing
Shirred Eggs
Eggs Mexicana
Eggs On A Plate
Eggs De Lesseps
Eggs Meyerbeer
Eggs A La Reine
Eggs Au Miroir
Eggs A La Paysanne
Eggs A La Trinidad
Eggs Rossini
Eggs Baked In Tomato Sauce
Eggs A La Martin
Eggs A La Valencienne
Fillets Of Eggs
Eggs A La Suisse
Eggs With Nut-brown Butter
Egg Timbales
Eggs Coquelicot
Eggs Suzette
Eggs En Cocotte
Eggs Steamed In The Shell
Birds' Nests