DESCRIPTION
Eggs à la Finnois is a colorful and flavorful classic featuring perfectly poached eggs served on toasted bread and surrounded by a vibrant tomato sauce infused with sweet green peppers. Finished with a generous sprinkle of fresh chives, this elegant dish is ideal for breakfast, brunch, or a light luncheon.
EQUIPMENT
INGREDIENTS
6 large eggs
2 tbsps unsalted butter
2 tbsps all-purpose flour
1 cup strained tomato sauce
2 green bell peppers, chopped
1 tbsp fresh chives, chopped
6 rounds artisan bread
½ tsp kosher salt
¼ tsp black pepper
INSTRUCTIONS
- 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 strained tomato sauce until well combined.
- Stir in the chopped green peppers.
- Add salt and black pepper.
- Bring the sauce to a gentle boil, then reduce the heat to low and simmer for 8 to 10 mins until the peppers are tender. Keep the sauce warm.
- Toast the bread rounds until crisp and lightly golden.
- Fill a deep saucepan with 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 toast rounds on a warm serving platter.
- Place one poached egg on each toast round.
- Spoon the tomato and pepper sauce around and lightly over the eggs.
- Sprinkle generously with the chopped chives.
- Serve immediately.
RECIPE NOTES
Heat Adjustment Suggestions
Poach the eggs over a gentle simmer to produce tender whites and creamy yolks. Simmer the tomato sauce slowly to allow the peppers to soften while preserving their fresh flavor.
Make-Ahead Tips
The tomato sauce can be prepared up to two days in advance and refrigerated. Reheat gently before serving. Toast the bread and poach the eggs immediately before assembling the dish.
Serving Suggestions
Serve with roasted breakfast potatoes, grilled asparagus, sautéed spinach, fruit, or a crisp green salad. Garnish with additional chives, parsley, or a sprinkle of smoked paprika for extra color and flavor.
EGGS À LA FINNOIS (Poached Eggs on Toast with Sweet Pepper Tomato Sauce and Fresh Chives)
Ingredients
Equipment
Method
- 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 strained tomato sauce until well combined.
- Stir in the chopped green peppers.
- Add salt and black pepper.
- Bring the sauce to a gentle boil, then reduce the heat to low and simmer for 8 to 10 mins until the peppers are tender. Keep the sauce warm.
- Toast the bread rounds until crisp and lightly golden.
- Fill a deep saucepan with 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 toast rounds on a warm serving platter.
- Place one poached egg on each toast round.
- Spoon the tomato and pepper sauce around and lightly over the eggs.
- Sprinkle generously with the chopped chives.
- Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!NUTRITION INFORMATION
Calories: 255
Protein: 13 g
Carbohydrates: 20 g
Fat: 14 g
Saturated Fat: 5 g
Cholesterol: 195 mg
Sodium: 430 mg
Fiber: 3 g
Sugar: 5 g
| Prep Time: 15 mins | Cook Time: 15 mins |
| Total Time: 30 mins | Yield: 6 servings |
| Difficulty: Easy | Eggs A La Finnois Recipe |
