DESCRIPTION
Eggs à l'Aurore is an elegant French classic featuring tender hard-boiled eggs in a rich cream sauce enhanced with delicate seafood and tarragon vinegar. This versatile recipe may be served as a creamy stovetop entrée or baked with Parmesan cheese for a beautifully browned gratin.
EQUIPMENT
2-quart baking dish (optional)
Oven (optional)
INGREDIENTS
6 large eggs
2 cups prepared cream sauce
2 tbsps chopped cooked lobster, crab, or sardines
1 tbsp tarragon vinegar
½ cup grated Parmesan cheese (for baked variation)
¼ cup fine dry breadcrumbs (for baked variation)
1 tbsp unsalted butter, cut into small pieces (for baked variation)
6 triangular toast pieces, for garnish
½ tsp kosher salt
¼ tsp black pepper
INSTRUCTIONS
- Hard-boil the eggs according to the recipe in this cookbook.
- Cool the eggs, peel them, and cut them in half lengthwise.
- Carefully remove the yolks, keeping them intact.
- Slice the egg whites into thin strips.
Stovetop Version
- Warm the cream sauce over medium-low heat.
- Stir in the chopped lobster, crab, or sardines.
- Add the tarragon vinegar and season with the salt and black pepper.
- Fold the sliced egg whites into the sauce.
- Heat gently until thoroughly warmed.
- Carefully add the reserved egg yolks and warm for 1 to 2 mins without breaking them.
- Spoon the mixture into a warm serving dish.
- Garnish with toasted bread triangles and serve immediately.
Baked Gratin Version
- Preheat the oven to 400°F (204°C).
- Spread a thin layer of cream sauce in the bottom of a baking dish.
- Sprinkle with a layer of Parmesan cheese.
- Press the egg yolks through a fine-mesh sieve over the cheese.
- Repeat the layers until all ingredients are used, finishing with the sieved yolks.
- Sprinkle the breadcrumbs evenly over the top.
- Dot with the butter.
- Bake for 10 to 12 mins, or until heated through and lightly browned.
- Serve immediately.
RECIPE NOTES
Heat Adjustment Suggestions
For the stovetop version, heat the sauce gently after adding the egg whites and yolks to prevent curdling. For the baked version, brown the topping only until lightly golden to avoid drying out the eggs.
Make-Ahead Tips
The eggs may be hard-boiled up to three days in advance. The cream sauce can be prepared one day ahead and refrigerated. Assemble either version just before heating for the est results.
Serving Suggestions
Serve with buttered toast, roasted asparagus, steamed green beans, sautéed spinach, or a crisp mixed green salad. Garnish with chopped parsley, chives, or an extra sprinkle of Parmesan cheese.
EGGS À L'AURORE (Hard-Boiled Eggs in Creamy Seafood Sauce with Golden Parmesan Topping)
Ingredients
Equipment
Method
- Hard-boil the eggs according to the recipe in this cookbook.
- Cool the eggs, peel them, and cut them in half lengthwise.
- Carefully remove the yolks, keeping them intact.
- Slice the egg whites into thin strips.
- Warm the cream sauce over medium-low heat.
- Stir in the chopped lobster, crab, or sardines.
- Add the tarragon vinegar and season with the salt and black pepper.
- Fold the sliced egg whites into the sauce.
- Heat gently until thoroughly warmed.
- Carefully add the reserved egg yolks and warm for 1 to 2 mins without breaking them.
- Spoon the mixture into a warm serving dish.
- Garnish with toasted bread triangles and serve immediately.
- Preheat the oven to 400°F (204°C).
- Spread a thin layer of cream sauce in the bottom of a baking dish.
- Sprinkle with a layer of Parmesan cheese.
- Press the egg yolks through a fine-mesh sieve over the cheese.
- Repeat the layers until all ingredients are used, finishing with the sieved yolks.
- Sprinkle the breadcrumbs evenly over the top.
- Dot with the butter.
- Bake for 10 to 12 mins, or until heated through and lightly browned.
- Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!NUTRITION INFORMATION
Calories: 315
Protein: 18 g
Carbohydrates: 11 g
Fat: 22 g
Saturated Fat: 10 g
Cholesterol: 255 mg
Sodium: 590 mg
Fiber: 1 g
Sugar: 4 g
| Prep Time: 20 mins | Cook Time: 30 mins |
| Total Time: 50 mins | Yield: 6 servings |
| Difficulty: Intermediate | Eggs À L'aurore Recipe |
