DESCRIPTION
Eggs à la Bonne Femme is a classic French-inspired baked egg dish featuring a delicate onion cream sauce folded with whipped egg whites for a light, soufflé-like texture. Richly flavored with nutmeg and finished with a golden top, this elegant recipe is perfect for brunch, lunch, or a sophisticated supper.
EQUIPMENT
INGREDIENTS
1 large Spanish onion, very thinly sliced
2 tbsps unsalted butter
2 tbsps all-purpose flour
1 cup whole milk
6 large eggs, separated
1 tsp kosher salt
⅛ tsp black pepper
⅛ tsp ground nutmeg
Butter for greasing the baking dish
INSTRUCTIONS
- Preheat the oven to 375°F (190°C).
- Lightly butter a 2-quart baking dish or casserole.
- Melt the butter in a medium saucepan over medium-low heat.
- Add the sliced onions and cook for 8 to 10 mins, stirring occasionally, until softened and translucent but not browned.
- Sprinkle the flour over the onions and stir for 1 min.
- Gradually whisk in the milk until smooth.
- Add the salt, black pepper, and nutmeg.
- Continue stirring until the sauce reaches a gentle boil and thickens.
- Reduce the heat to low and keep the sauce warm for about 10 mins.
- Meanwhile, separate the eggs.
- Beat the egg yolks until thick and creamy.
- Stir the yolks into the warm onion sauce and remove the saucepan from the heat.
- In a clean mixing bowl, beat the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the onion mixture, taking care not to deflate them.
- Pour the mixture into the prepared baking dish and smooth the surface.
- Bake for 15 to 20 mins, or until the pudding is puffed, lightly golden, and set in the center.
- Serve immediately while the soufflé is still fully risen.
RECIPE NOTES
Heat Adjustment Suggestions
Cook the onions gently to develop sweetness without browning them. Fold the egg whites into the mixture with a light hand to preserve their volume. Avoid opening the oven door during baking, as sudden temperature changes may cause the soufflé to collapse.
Make-Ahead Tips
The onion sauce can be prepared several hours in advance and gently reheated before adding the egg yolks. Beat and fold in the egg whites immediately before baking for the lightest texture.
Serving Suggestions
Serve with toasted French bread, roasted asparagus, steamed green beans, sautéed mushrooms, or a fresh mixed green salad. Garnish with chopped chives or parsley for added freshness.
EGGS À LA BONNE FEMME (Light and Fluffy Egg Soufflé with Creamy Onion Sauce)
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- Lightly butter a 2-quart baking dish or casserole.
- Melt the butter in a medium saucepan over medium-low heat.
- Add the sliced onions and cook for 8 to 10 mins, stirring occasionally, until softened and translucent but not browned.
- Sprinkle the flour over the onions and stir for 1 min.
- Gradually whisk in the milk until smooth.
- Add the salt, black pepper, and nutmeg.
- Continue stirring until the sauce reaches a gentle boil and thickens.
- Reduce the heat to low and keep the sauce warm for about 10 mins.
- Meanwhile, separate the eggs.
- Beat the egg yolks until thick and creamy.
- Stir the yolks into the warm onion sauce and remove the saucepan from the heat.
- In a clean mixing bowl, beat the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the onion mixture, taking care not to deflate them.
- Pour the mixture into the prepared baking dish and smooth the surface.
- Bake for 15 to 20 mins, or until the pudding is puffed, lightly golden, and set in the center.
- Serve immediately while the soufflé is still fully risen.
Nutrition
Notes
Tried this recipe?
Let us know how it was!NUTRITION INFORMATION
Calories: 220
Protein: 12 g
Carbohydrates: 10 g
Fat: 15 g
Saturated Fat: 7 g
Cholesterol: 220 mg
Sodium: 470 mg
Fiber: 1 g
Sugar: 5 g
| Prep Time: 20 mins | Cook Time: 30 mins |
| Total Time: 50 mins | Yield: 6 servings |
| Difficulty: Intermediate | Eggs A La Bonne Femme Recipe |
