Eggs A La Rorer Recipe

Eggs à la Rorer Recipe


Eggs à la Rorer is a delightful dish that combines the richness of poached eggs, the creamy goodness of sauce Hollandaise, and the crispiness of buttered toast rounds. This dish was named after the renowned American chef, Charles Rorer, who is known for his contributions to gourmet cooking in the late 19th century. Eggs à la Rorer quickly gained popularity due to its elegant presentation and delicious flavors, making it a favorite among brunch enthusiasts.

To prepare this delicious recipe, you will need the following ingredients:

- Bread slices (one per person)
- Butter
- French artichoke chokes (one per slice of bread)
- Eggs (one per slice of bread)
- Sauce Hollandaise
- French or fresh green peas (for garnish)

Now let's dive into the step-by-step preparation of Eggs à la Rorer:

Step 1: Toast the Bread Rounds
Start by toasting the bread rounds. Place one slice of bread per person in a toaster or use a toaster oven until they turn golden brown and crispy. Once toasted, spread a generous amount of butter on each slice. Set them aside.

Step 2: Prepare the Artichoke Chokes
In a pot of boiling water, add the French artichoke chokes. Allow them to cook until tender, usually for about 15-20 minutes. Once cooked, remove the chokes from the pot and set them aside.

Step 3: Make the Sauce Hollandaise
While the artichoke chokes are cooking, prepare the Sauce Hollandaise. You can either make it from scratch using traditional methods or use a store-bought mix. Whichever method you choose, make sure the sauce is smooth, creamy, and flavorful.

Step 4: Assemble the Dish
Place the toasted and buttered bread rounds on a heated platter. Take the cooked artichoke chokes and carefully remove the choke portion. Place one artichoke bottom on top of each slice of bread.

Step 5: Add the Poached Egg
Poach an egg for each slice of bread using your preferred method. Take one poached egg, drain any excess water, and gently place it on top of the artichoke bottom on the slice of bread.

Step 6: Pour the Sauce Hollandaise
Generously pour the prepared Sauce Hollandaise over each poached egg, allowing it to cascade smoothly down the sides of the eggs and artichoke bottoms.

Step 7: Garnish and Serve
To add a pop of color and freshness, garnish the dish with nicely cooked French or fresh green peas. These peas not only enhance the visual appeal but also provide a pleasant flavor contrast to the rich and creamy eggs.

Eggs à la Rorer is best served immediately while everything is still hot and fresh. The combination of the buttered toast, tender artichoke, perfectly poached egg, and velvety sauce Hollandaise creates a harmonious blend of flavors and textures that will surely impress your guests.

Fun Facts about Eggs à la Rorer:

1. Charles Rorer, after whom the dish is named, was an American chef, culinary writer, and teacher. He was renowned for his expertise in gourmet cooking and contributed to the development of modern cooking techniques.
2. The combination of eggs, sauce, and toast has been enjoyed in various cultures for centuries. Eggs à la Rorer is a variation of this classic combination, with the addition of artichoke bottoms, giving it a unique twist.
3. The dish features artichoke bottoms, which are the heartiest part of the artichoke. This adds a flavorful and textural element to the dish, making it more interesting and satisfying.

Similar Recipe Dishes:
- Eggs Benedict: A popular brunch dish that also features poached eggs, sauce Hollandaise, and English muffins. Instead of artichokes, it is typically served with Canadian bacon or ham.
- Florentine Eggs: This dish incorporates spinach into the mix, usually by sautéing it and serving it underneath the poached eggs and sauce Hollandaise. It adds an earthy, nutritious element to the meal.

So, give Eggs à la Rorer a try and indulge in the delightful combination of flavors and textures it offers. Whether it's for a special occasion or a weekend brunch, this classic dish is sure to impress and satisfy your guests. Enjoy!



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