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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.