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Eggs Rockefeller
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Applewood smoked bacon, diced |
1 lb. |
- |
| Spanish onion, finely diced |
8 oz. |
1 medium |
| Garlic, minced |
- |
2 tsp. |
| Baby spinach leaves |
2 lb. |
- |
| Pernod or anisette, if desired |
2 oz. |
- |
| Heavy cream |
16 oz. |
1 pint |
| Grated Parmesan cheese |
3 oz. |
1 cup |
| Salt and Pepper |
To taste |
- |
| Water |
- |
5 qt. |
| White wine vinegar |
2 oz. |
1/4 cup |
| Eggs |
- |
24 large |
| Bread crumbs |
4 oz. |
1 cup |
| Watercress, julienned (if desired) |
2 oz. |
3 cups |
DIRECTIONS
- Cook bacon in stockpot or brazier until crisp; remove bacon from pot. Pour off all drippings, reserving 1/4 cup. Return reserved drippings to pan.
- Adds onion and garlic; sauté 3-4 minutes until soft.
- Add spinach; sauté 1 minute.
- Add Pernod; cook just until spinach is wilted. Add bacon to pot.
- Stir in cream; reduce heat to simmer and cook until cream has thickened, about 2-3 minutes.
- Stir in cheese. Season to taste with salt and pepper; keep warm.
- Poach eggs in small batches in acidified water (1 teaspoon vinegar to 1 quart water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove and keep warm.
- While eggs are poaching, portion 4 oz. spinach mixture into each of 12 ramekins or low-sided individual baking dishes. Top each with 1-1/2 tablespoons bread crumbs and 2 poached eggs. Brown crumbs under broiler. Garnish with 1/4 cup watercress, if desired. Serve immediately.
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