DESCRIPTION
Eggs à la Hyde is an elegant baked egg dish featuring hard-boiled eggs filled with a silky cream-enriched yolk mixture, topped with a savory mushroom sauce, and finished with a crisp golden breadcrumb crust. Whether prepared with chicken stock or coconut milk, this rich vintage recipe is ideal for brunch, luncheon, or a comforting supper.
EQUIPMENT
INGREDIENTS
6 large hard-boiled eggs
½ can (4 oz) mushrooms, sliced
1 tbsp grated onion
2 tbsps parsley, chopped
½ cup heavy cream
2 tbsps unsalted butter
2 tbsps all-purpose flour
1 cup chicken stock or unsweetened coconut milk
1 tsp kosher salt, divided
⅛ tsp black pepper
⅛ tsp cayenne pepper
½ cup soft breadcrumbs
Butter or cooking spray for greasing the baking dish (optional)
INSTRUCTIONS
- Preheat the oven to 400°F (204°C).
- Hard-boil the eggs according to the recipe in this cookbook.
- Cool the eggs, peel them, and cut them in half lengthwise.
- Carefully remove the yolks, keeping the egg whites intact.
- Press the yolks through a fine-mesh sieve into a mixing bowl.
- Add the heavy cream, ½ tsp of the salt, and the cayenne pepper.
- Mix until smooth and creamy.
- Spoon or pipe the filling back into the egg white halves.
- Arrange the filled eggs in a lightly greased oven-safe serving platter or baking dish.
- Melt the butter in a medium saucepan over medium heat.
- Stir in the grated onion and cook for 2 mins until softened.
- Whisk in the flour and cook for 1 min.
- Gradually whisk in the chicken stock or coconut milk until smooth.
- Add the mushrooms, remaining ½ tsp salt, and the black pepper.
- Simmer for 5 to 7 mins, stirring occasionally, until the sauce thickens.
- Remove the saucepan from the heat and stir in the chopped parsley.
- Spoon the mushroom sauce evenly over the stuffed eggs.
- Sprinkle the breadcrumbs evenly over the top.
- Bake for 10 to 12 mins, or until the breadcrumbs are lightly browned and the sauce is bubbling.
- Serve immediately.
RECIPE NOTES
Heat Adjustment Suggestions
Bake only until the topping is golden and the eggs are heated through to preserve the creamy filling. If using coconut milk, simmer the sauce gently to prevent separation.
Make-Ahead Tips
The eggs may be hard-boiled and stuffed one day in advance. The mushroom sauce can also be prepared ahead and refrigerated separately. Assemble the casserole, add the breadcrumbs, and bake just before serving.
Serving Suggestions
Serve with roasted asparagus, buttered green beans, sautéed spinach, roasted potatoes, buttered rice, or a crisp mixed green salad. Garnish with chopped parsley, chives, or a sprinkle of paprika for additional color.
EGGS À LA HYDE (Stuffed Eggs with Creamy Mushroom Sauce and Golden Breadcrumbs)
Ingredients
Equipment
Method
- Preheat the oven to 400°F (204°C).
- Hard-boil the eggs according to the recipe in this cookbook.
- Cool the eggs, peel them, and cut them in half lengthwise.
- Carefully remove the yolks, keeping the egg whites intact.
- Press the yolks through a fine-mesh sieve into a mixing bowl.
- Add the heavy cream, ½ tsp of the salt, and the cayenne pepper.
- Mix until smooth and creamy.
- Spoon or pipe the filling back into the egg white halves.
- Arrange the filled eggs in a lightly greased oven-safe serving platter or baking dish.
- Melt the butter in a medium saucepan over medium heat.
- Stir in the grated onion and cook for 2 mins until softened.
- Whisk in the flour and cook for 1 min.
- Gradually whisk in the chicken stock or coconut milk until smooth.
- Add the mushrooms, remaining ½ tsp salt, and the black pepper.
- Simmer for 5 to 7 mins, stirring occasionally, until the sauce thickens.
- Remove the saucepan from the heat and stir in the chopped parsley.
- Spoon the mushroom sauce evenly over the stuffed eggs.
- Sprinkle the breadcrumbs evenly over the top.
- Bake for 10 to 12 mins, or until the breadcrumbs are lightly browned and the sauce is bubbling.
- Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!NUTRITION INFORMATION
Calories: 325
Protein: 17 g
Carbohydrates: 12 g
Fat: 23 g
Saturated Fat: 11 g
Cholesterol: 265 mg
Sodium: 610 mg
Fiber: 1 g
Sugar: 3 g
| Prep Time: 25 mins | Cook Time: 35 mins |
| Total Time: 1 hour | Yield: 6 servings |
| Difficulty: Intermediate | Eggs A La Hyde Recipe |
