DESCRIPTION
Eggs à la Bourbon is a refined French-inspired dish featuring delicate poached eggs finished with melted Parmesan cheese and a rich butter-enriched stock reduction. Simple yet elegant, this savory recipe delivers deep flavor with minimal ingredients, making it an excellent choice for brunch, lunch, or a sophisticated supper.
EQUIPMENT
INGREDIENTS
6 large eggs
2 cups chicken or beef stock
1 tbsp unsalted butter
6 tbsps grated Parmesan cheese
½ tsp kosher salt
⅛ tsp black pepper
6 triangular toast pieces, for garnish (optional)
INSTRUCTIONS
- Preheat the oven to 375°F (190°C).
- Pour the stock into a medium saucepan and bring it to a gentle simmer.
- Crack each egg into a small bowl.
- Carefully slide two eggs at a time into the simmering stock.
- Poach each batch for 3 to 4 mins, or until the whites are set and the yolks remain soft.
- Remove the eggs with a slotted spoon and arrange them on a warm oven-safe serving platter.
- Repeat with the remaining eggs.
- Sprinkle the Parmesan cheese evenly over the poached eggs.
- Place the platter in the oven for 1 to 2 mins, or until the cheese has melted.
- Meanwhile, increase the heat under the stock and boil until it is reduced by half.
- Remove the saucepan from the heat and whisk in the butter until melted and smooth.
- Stir in the salt and black pepper.
- Spoon the reduced stock sauce over the eggs.
- Garnish with toasted bread triangles, if desired.
- Serve immediately.
RECIPE NOTES
Heat Adjustment Suggestions
Keep the stock at a gentle simmer while poaching the eggs to maintain their delicate texture. Watch the Parmesan carefully while it melts, as it can quickly brown if left in the oven too long. Reduce the stock over medium-high heat until concentrated but not overly salty.
Make-Ahead Tips
The toast can be prepared ahead of time and reheated just before serving. The stock may be measured and seasoned in advance, but the eggs should be poached immediately before serving for the best flavor and presentation.
Serving Suggestions
Serve with roasted asparagus, sautéed spinach, steamed green beans, buttered rice, or a crisp mixed green salad. Garnish with chopped parsley or chives for added color and freshness.
EGGS À LA BOURBON (Poached Eggs with Parmesan and Rich Reduced Stock Sauce)
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- Pour the stock into a medium saucepan and bring it to a gentle simmer.
- Crack each egg into a small bowl.
- Carefully slide two eggs at a time into the simmering stock.
- Poach each batch for 3 to 4 mins, or until the whites are set and the yolks remain soft.
- Remove the eggs with a slotted spoon and arrange them on a warm oven-safe serving platter.
- Repeat with the remaining eggs.
- Sprinkle the Parmesan cheese evenly over the poached eggs.
- Place the platter in the oven for 1 to 2 mins, or until the cheese has melted.
- Meanwhile, increase the heat under the stock and boil until it is reduced by half.
- Remove the saucepan from the heat and whisk in the butter until melted and smooth.
- Stir in the salt and black pepper.
- Spoon the reduced stock sauce over the eggs.
- Garnish with toasted bread triangles, if desired.
- Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!NUTRITION INFORMATION
Calories: 250
Protein: 19 g
Carbohydrates: 3 g
Fat: 18 g
Saturated Fat: 8 g
Cholesterol: 225 mg
Sodium: 620 mg
Fiber: 0 g
Sugar: 1 g
| Prep Time: 10 mins | Cook Time: 15 mins |
| Total Time: 25 mins | Yield: 6 servings |
| Difficulty: Intermediate | Eggs A La Bourbon Recipe |
