Oeufs a la Tsarine

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5 servings Medium
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Ingredients (4)

  • 5 blocks of bread
  • 3 tablespoons butter
  • 5 eggs
  • salt and pepper to taste

François Tanty trained under Carême, became chef of Emperor Napoleon III, then chef of the Russian imperial family. In his 1803 book La Cuisine Français, he notes that this recipe (which is essentially an egg baked in a giant crouton) was a favorite of the Tsarine. The most difficult part is baking to the point that the egg is white is set but yolk is not overcooked, at 355F (180C) this took about 15 minutes in a convection oven. This is a great recipe to cook for your significant other.

Instructions

  1. 1Cut 5 pieces of bread about 3 inches in diameter and 3 inches in height. Cut the crust off and make in the middle of each a hole about 1 1/2 inches in diameter and 2 inches deep, fry these toasts in butter.
  2. 2Dispose them in a buttered dish, break a fresh egg in every hole, sprinkle over some salt and pepper, place about 1 teaspoon butter on each egg, and let them bake for 5 minutes.
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