DESCRIPTION
Eggs à la Gretna is a comforting vintage recipe featuring perfectly poached eggs served on buttered toast and accompanied by tender celery in a rich cream sauce. Beautifully arranged on a serving platter, this elegant dish is both nourishing and satisfying, making it ideal for brunch, lunch, or a light supper.
EQUIPMENT
INGREDIENTS
6 large eggs
2 heads celery, cut into 1-inch pieces
2 tbsps unsalted butter
2 tbsps all-purpose flour
1 cup whole milk
1 tsp kosher salt
⅛ tsp black pepper
6 slices artisan bread
2 tbsps softened butter, for the toast
2 cups cooked white rice, optional
INSTRUCTIONS
- Wash the celery thoroughly and cut it into 1-inch pieces.
- Place the celery in a saucepan and cover with boiling water.
- Simmer for about 30 mins, or until the celery is tender.
- Drain the celery, reserving the cooking liquid for another use if desired.
- In a clean saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 min.
- Gradually whisk in the milk until smooth.
- Add salt and black pepper.
- Bring the sauce to a gentle boil, stirring constantly until thickened.
- Stir the cooked celery into the cream sauce and keep warm over low heat.
- Toast the bread until crisp and lightly golden.
- Spread each slice with softened butter.
- Fill a shallow saucepan with 2 to 3 inches of water and bring it to a gentle simmer.
- Crack each egg into a small bowl.
- Carefully slide the eggs into the simmering water and poach for 3 to 4 mins, or until the whites are set and the yolks remain soft.
- Remove the eggs with a slotted spoon and allow any excess water to drain.
- Arrange the buttered toast around the edge of a warm serving platter.
- Place one poached egg on each slice of toast.
- Spoon the creamed celery into the center of the platter.
- If desired, arrange the cooked rice between the toast and celery for an elegant garnish.
- Serve immediately.
RECIPE NOTES
Heat Adjustment Suggestions
Simmer the celery gently until just tender to preserve its texture. Keep the poaching water at a gentle simmer to produce tender eggs with creamy yolks, and warm the cream sauce over low heat to prevent scorching.
Make-Ahead Tips
The celery and cream sauce can be prepared up to one day in advance and refrigerated. Reheat gently before serving. Toast the bread and poach the eggs immediately before assembling the dish.
Serving Suggestions
Serve with steamed green peas, roasted asparagus, sautéed spinach, fruit, or a crisp garden salad. The optional rice creates a complete and satisfying meal, just as the original recipe suggests.
EGGS À LA GRETNA (Poached Eggs on Buttered Toast with Creamed Celery)
Ingredients
Equipment
Method
- Wash the celery thoroughly and cut it into 1-inch pieces.
- Place the celery in a saucepan and cover with boiling water.
- Simmer for about 30 mins, or until the celery is tender.
- Drain the celery, reserving the cooking liquid for another use if desired.
- In a clean saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 min.
- Gradually whisk in the milk until smooth.
- Add salt and black pepper.
- Bring the sauce to a gentle boil, stirring constantly until thickened.
- Stir the cooked celery into the cream sauce and keep warm over low heat.
- Toast the bread until crisp and lightly golden.
- Spread each slice with softened butter.
- Fill a shallow saucepan with 2 to 3 inches of water and bring it to a gentle simmer.
- Crack each egg into a small bowl.
- Carefully slide the eggs into the simmering water and poach for 3 to 4 mins, or until the whites are set and the yolks remain soft.
- Remove the eggs with a slotted spoon and allow any excess water to drain.
- Arrange the buttered toast around the edge of a warm serving platter.
- Place one poached egg on each slice of toast.
- Spoon the creamed celery into the center of the platter.
- If desired, arrange the cooked rice between the toast and celery for an elegant garnish.
- Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!NUTRITION INFORMATION
Calories: 315
Protein: 15 g
Carbohydrates: 24 g
Fat: 17 g
Saturated Fat: 7 g
Cholesterol: 205 mg
Sodium: 540 mg
Fiber: 3 g
Sugar: 5 g
| Prep Time: 15 mins | Cook Time: 35 mins |
| Total Time: 50 mins | Yield: 6 servings |
| Difficulty: Easy | Eggs A La Gretna Recipe |
