Sunday, April 18, 2010

Poached Eggs with Tarragon Cream

Those of you who have been following both my blogs should know by this time that I simply adore baked eggs.  Every time I see a recipe, I'm fair game and I'm happy to say I'm seldom disappointed!

One of the great things about these eggs is they are simple and easy to assemble and can wait to bake until you are ready for them.   They make an excellent choice for an elegant lunch anytime you have unexpected company.

This particular recipe is from the Los Angeles Times

Total time: 25 minutes

Servings: 2


Nonstick cooking spray, optional

1 teaspoon minced shallot

2 tablespoons plus 2 teaspoons butter, divided

2 tablespoons flour

1/2 cup milk

1/2 cup whipping cream

1/2 teaspoon salt

2 teaspoons minced fresh tarragon

4 eggs

1/4 cup shredded Gruyere cheese

2 tablespoons fresh bread crumbs


1. Spray the bottom of a large skillet with nonstick spray, or use a nonstick skillet. Fill the skillet 3/4 full with water; bring to a boil.

2. Meanwhile, cook the shallot in 2 tablespoons of butter in a saucepan over medium-low heat until softened. Stir in the flour until blended and slightly cooked, 1 minute. Stir in the milk and cream. Heat to boiling, stirring constantly, then boil and stir 1 minute. Stir in the salt. Remove from the heat; strain the sauce through a fine mesh strainer and stir in the tarragon. Cover; set aside.

3. Heat the oven to 375 degrees.

4. Reduce the boiling water to a simmer. To poach the eggs, work with 2 at a time. Crack the first egg into a small bowl, then carefully pour into the water; repeat with the second egg. Cook until the whites are barely set, about 1 1/2 minutes, then remove them gently using a slotted spatula to a small buttered ramekin. Repeat with the remaining 2 eggs.

5. Divide the tarragon sauce between the ramekins, spooning over the eggs, then sprinkle with the cheese and bread crumbs. Bake until hot and bubbly, 5 to 10 minutes.

Copyright © 2010, The Los Angeles Times

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