DESCRIPTION
Eggs à la Reine is an elegant baked egg dish featuring tender shirred eggs topped with a rich cream sauce made with chicken and mushrooms. This comforting vintage recipe is ideal for brunch, lunch, or a light supper and pairs beautifully with toasted bread or flaky pastries.
EQUIPMENT
INGREDIENTS
6 large eggs
2 tbsps unsalted butter
2 tbsps all-purpose flour
1 cup whole milk
½ tsp kosher salt
⅛ tsp black pepper
1 cup cooked chicken chopped
4 ounces mushrooms chopped
Butter for greasing the ramekins
INSTRUCTIONS
- Preheat the oven to 325°F (163°C).
- Lightly butter six individual ramekins or shirring dishes.
- Crack one egg into each prepared dish.
- Place the ramekins in a baking pan and carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins.
- Bake for 12 to 16 mins, or until the egg whites are set and the yolks reach your preferred doneness.
- While the eggs are baking, melt the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for 1 to 2 mins, stirring constantly, until smooth but not browned.
- Gradually whisk in the milk until the mixture is smooth.
- Continue stirring until the sauce comes to a gentle boil and thickens.
- Stir in the salt, black pepper, chopped chicken, and mushrooms.
- Cook for 2 to 3 mins, or until heated through.
- Remove the baked eggs from the oven.
- Spoon about 1 tbsp of the chicken and mushroom sauce over each egg and serve immediately.
- For a richer presentation, spoon 1 tbsp of the sauce into each ramekin before adding the egg.
- Bake as directed, then finish with an additional tbsp of sauce over each egg before serving.
RECIPE NOTES
Heat Adjustment Suggestions
Bake the eggs only until the whites are set to maintain creamy yolks. Warm the sauce gently over medium-low heat to prevent it from becoming too thick or scorching.
Make-Ahead Tips
The chicken and mushroom sauce may be prepared up to two days in advance and refrigerated in an airtight container. Reheat gently, adding a splash of milk if to restore its creamy consistency. Bake the eggs just before serving.
Serving Suggestions
Serve with toasted brioche, buttered English muffins, puff pastry, croissants, or crusty artisan bread. Complete the meal with roasted asparagus, steamed green beans, or a mixed green salad.
EGGS À LA REINE (Creamy Shirred Eggs with Chicken, Mushrooms, and Velvety Cream Sauce)
Ingredients
Equipment
Method
- Preheat the oven to 325°F (163°C).
- Lightly butter six individual ramekins or shirring dishes.
- Crack one egg into each prepared dish.
- Place the ramekins in a baking pan and carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins.
- Bake for 12 to 16 mins, or until the egg whites are set and the yolks reach your preferred doneness.
- While the eggs are baking, melt the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for 1 to 2 mins, stirring constantly, until smooth but not browned.
- Gradually whisk in the milk until the mixture is smooth.
- Continue stirring until the sauce comes to a gentle boil and thickens.
- Stir in the salt, black pepper, chopped chicken, and mushrooms.
- Cook for 2 to 3 mins, or until heated through.
- Remove the baked eggs from the oven.
- Spoon about 1 tbsp of the chicken and mushroom sauce over each egg and serve immediately.
- For a richer presentation, spoon 1 tbsp of the sauce into each ramekin before adding the egg.
- Bake as directed, then finish with an additional tbsp of sauce over each egg before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!NUTRITION INFORMATION
Calories: 245
Protein: 17 g
Carbohydrates: 8 g
Fat: 16 g
Saturated Fat: 8 g
Cholesterol: 220 mg
Sodium: 390 mg
Fiber: 1 g
Sugar: 4 g
| Prep Time: 15 mins | Cook Time: 20 mins |
| Total Time: 35 mins | Yield: 6 servings |
| Difficulty: Easy | Eggs A La Reine Recipe |
