DESCRIPTION
Eggs à la Dauphin is an elegant French-inspired casserole featuring creamy seasoned egg yolks blended with Parmesan, butter, and cream, layered with chopped egg whites, finished with a delicate cream sauce, and baked until lightly golden. This rich and comforting dish is perfect for brunch, luncheon, or a sophisticated meatless supper.
EQUIPMENT
INGREDIENTS
8 large eggs, hard-boiled, divided
1 large egg
1 large egg yolk
4 tbsps unsalted butter, melted
½ tsp kosher salt
⅛ tsp ground nutmeg
2 tbsps grated Parmesan
½ cup heavy cream
½ cup fine dry breadcrumbs
2 cups prepared cream sauce
6 triangular toast pieces, for garnish
INSTRUCTIONS
- Preheat the oven to 375°F (190°C).
- Hard-boil the eggs according to the recipe in this cookbook.
- Peel six of the hard-boiled eggs and cut them in half lengthwise.
- Carefully remove the yolks and press them through a fine-mesh sieve into a mixing bowl.
- Chop the egg whites and set aside.
- Peel the remaining two hard-boiled eggs, remove the yolks, and press them through a sieve. Reserve for the topping.
- Add the melted butter, salt, nutmeg, and Parmesan cheese to the yolk mixture.
- Stir in the heavy cream and breadcrumbs until smooth.
- Beat together the raw egg and additional egg yolk.
- Fold the beaten eggs into the yolk mixture until thoroughly combined.
- Spread the mixture evenly into the bottom of a lightly greased baking dish, shaping it into a gentle mound.
- Sprinkle the chopped egg whites evenly over the top.
- Dust the reserved sieved yolks evenly over the egg whites.
- Arrange the toasted bread triangles around the edge of the baking dish.
- Warm the cream sauce and spoon it evenly over the casserole.
- Bake for 15 to 20 mins, or until heated through and lightly browned.
- Serve immediately.
RECIPE NOTES
Heat Adjustment Suggestions
Bake just until the top is lightly golden and the casserole is heated through. Avoid overbaking, as the eggs may become dry. Warm the cream sauce gently before pouring it over the casserole.
Make-Ahead Tips
The eggs may be hard-boiled and peeled up to three days in advance. The casserole can be assembled several hours before baking and refrigerated. Add the warm cream sauce just before baking for the best texture.
Serving Suggestions
Serve with roasted asparagus, sautéed spinach, steamed green beans, fruit, or a crisp mixed green salad. Garnish with chopped parsley, chives, or an extra sprinkle of Parmesan cheese.
EGGS À LA DAUPHIN (Creamy Parmesan Egg Bake with Golden Toast Points)
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- Hard-boil the eggs according to the recipe in this cookbook.
- Peel six of the hard-boiled eggs and cut them in half lengthwise.
- Carefully remove the yolks and press them through a fine-mesh sieve into a mixing bowl.
- Chop the egg whites and set aside.
- Peel the remaining two hard-boiled eggs, remove the yolks, and press them through a sieve. Reserve for the topping.
- Add the melted butter, salt, nutmeg, and Parmesan cheese to the yolk mixture.
- Stir in the heavy cream and breadcrumbs until smooth.
- Beat together the raw egg and additional egg yolk.
- Fold the beaten eggs into the yolk mixture until thoroughly combined.
- Spread the mixture evenly into the bottom of a lightly greased baking dish, shaping it into a gentle mound.
- Sprinkle the chopped egg whites evenly over the top.
- Dust the reserved sieved yolks evenly over the egg whites.
- Arrange the toasted bread triangles around the edge of the baking dish.
- Warm the cream sauce and spoon it evenly over the casserole.
- Bake for 15 to 20 mins, or until heated through and lightly browned.
- Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!NUTRITION INFORMATION
Calories: 395
Protein: 19 g
Carbohydrates: 16 g
Fat: 29 g
Saturated Fat: 15 g
Cholesterol: 365 mg
Sodium: 620 mg
Fiber: 1 g
Sugar: 4 g
| Prep Time: 25 mins | Cook Time: 40 mins |
| Total Time: 1 hour 5 mins | Yield: 6 servings |
| Difficulty: Intermediate | Eggs A La Dauphin Recipe |
