DESCRIPTION
Eggs à la Régence is a refined French-inspired entrée featuring perfectly poached eggs topped with warm chopped ham and a silky mushroom sauce infused with onion. Served with mashed potatoes or fluffy rice, this elegant dish is hearty enough for brunch, lunch, or a satisfying supper.
EQUIPMENT
INGREDIENTS
6 large eggs
½ cup cooked ham chopped
1 small onion, grated
4 oz mushrooms chopped
2 tbsps unsalted butter
2 tbsps all-purpose flour
1 cup chicken stock
½ tsp kosher salt
⅛ tsp black pepper
2 cups mashed potatoes or cooked white rice, for serving (optional)
INSTRUCTIONS
- Place the chopped ham in a heatproof bowl over simmering water and keep warm.
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for 1 min until smooth.
- Gradually whisk in the chicken stock until fully incorporated.
- Bring the sauce to a gentle boil, stirring constantly until thickened.
- Stir in the chopped mushrooms, grated onion, salt, and black pepper.
- Simmer gently for 8 to 10 mins, or until the mushrooms are tender.
- Strain the sauce through a fine-mesh strainer into a clean saucepan, pressing lightly on the vegetables to extract the flavor. Keep the sauce warm.
- 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 poached eggs on a warm serving platter.
- Spoon the strained mushroom sauce over the eggs.
- Top with the warm chopped ham.
- Garnish with mashed potatoes or cooked rice, if desired.
- Serve immediately.
RECIPE NOTES
Heat Adjustment Suggestions
Simmer the sauce gently to allow the mushrooms and onion to develop their flavor without reducing the sauce too much. Maintain the poaching water at a gentle simmer for tender eggs with creamy yolks.
Make-Ahead Tips
Prepare the mushroom sauce up to one day in advance and refrigerate it. Reheat gently before straining and serving. The ham may also be chopped ahead of time. Poach the eggs immediately before serving for the best presentation.
Serving Suggestions
Serve with mashed potatoes, buttered rice, roasted asparagus, steamed green beans, sautéed spinach, or a crisp green salad. Garnish with chopped parsley or chives for added color.
EGGS À LA RÉGENCE (Poached Eggs with Savory Ham and Mushroom Sauce)
Ingredients
Equipment
Method
- Place the chopped ham in a heatproof bowl over simmering water and keep warm.
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for 1 min until smooth.
- Gradually whisk in the chicken stock until fully incorporated.
- Bring the sauce to a gentle boil, stirring constantly until thickened.
- Stir in the chopped mushrooms, grated onion, salt, and black pepper.
- Simmer gently for 8 to 10 mins, or until the mushrooms are tender.
- Strain the sauce through a fine-mesh strainer into a clean saucepan, pressing lightly on the vegetables to extract the flavor. Keep the sauce warm.
- 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 poached eggs on a warm serving platter.
- Spoon the strained mushroom sauce over the eggs.
- Top with the warm chopped ham.
- Garnish with mashed potatoes or cooked rice, if desired.
- Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!NUTRITION INFORMATION
Calories: 330
Protein: 22 g
Carbohydrates: 13 g
Fat: 21 g
Saturated Fat: 8 g
Cholesterol: 225 mg
Sodium: 710 mg
Fiber: 1 g
Sugar: 3 g
| Prep Time: 20 mins | Cook Time: 20 mins |
| Total Time: 40 mins | Yield: 6 servings |
| Difficulty: Intermediate | Eggs A La Regence Recipe |
