De Gaulle Eggs

De Gaulle Eggs


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Mushroom (dried and fresh), onion, and bacon

RM and I enjoy watching cooking shows (correction, I demand to watch at least one cooking show in between the endless stream of football) while we relax during our cooler evenings here on Ashland.  Recently, we devoured several of Jacque Pepin’s new episodes, Heart and Soul, on PBS.  Jacques’ cooking career included time in the Élysée Palace cooking for the French President. At the young age of 22 and alongside his best friend, pastry chef, Jean-Claude Szurdak, Jacques cooked classic dishes for the de Gaulle family. Sixty years later, he is still cooking.  The dish that got our attention yesterday, because it is topped with a very slutty egg, was Morel and Shrimp Eggs in Cocotte. By definition slutty equates to runny in my friends’ colorful and descriptive vocabulary.

This morning, I created my tribute cocotte dish using instead dried mushrooms I had purchased previously at an Asian market in Haltom City (for some Pok Pok recipe I never got around to making) with fresh fungi, onions, bacon, a bit of cream, and of course, the shining crown of a perfectly steamed egg, finished in a style fitting a President with fresh sage, cracked pepper and buttered toast.  I didn’t remove the crust from the toast but I am quite certain Jacques did when he served the President of France all those years ago. To our friends in Paris, we admire your resiliency, style and grace in the face of these horrendous terrorist acts of violence.  We know you will find some comfort and a way to go on as you always do in the warmth of family, food and faith.

De Gualle Eggs

Dice all of the following:

  • One small red onion
  • three strips of bacon
  • 8 fresh mushrooms
  • cup of dried mushroom (pour hot water over them and let them reconstitute before dicing)

Saute in a non-stick pan (I love T-fal) the onion and bacon until the bacon is crispy.  Add the mushrooms and cook for a few minutes.  I saved the water from the dried mushrooms and added a bit to the pan at this step.  Allow the mixture to cook for a few minutes and then add a half a cup of cream.  Stir and combine.  Divide the mushroom mixture into ramekins and then crack an egg on top of each one.

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Be sure to cover them so they steam, only needs to cook about 3 minutes

Place the ramekins gently into a simmering bath of water in a large pan on the top of your stove.  Cover for just a couple of minutes until the egg has cooked just a little bit on the top (looks like a transparent film).  Remove the dishes to a plate (be careful, the ramekins are hot).  Garnish with cracked pepper and fresh sage.  Serve with toast.  This is a great breakfast dish on a cool, fall morning especially comforting after a storm. Paix!

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De Gaulle Eggs Finir
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