Eggs Rockefeller

Eggs Rockefeller

Yield: 6 servings


  • 1/2 pound Applewood smoked bacon, diced
  • 4 oz. Spanish onion, finely diced
  • 1 tsp. minced garlic
  • 1 pound baby spinach leaves
  • 1 oz. Pernod or anisette, if desired
  • 8 oz. heavy cream
  • 1 1/2 oz. grated Parmesan cheese
  • 12 large eggs
  • 2 oz. bread crumbs tossed with 1 tablespoon melted butter
  • 1 oz. watercress, julienned, if desired
  • Salt and pepper, to taste


  1. Cook the bacon in stockpot or brazier over medium-high heat until crisp. Remove the bacon from pot with a slotted spoon and drain on paper toweling. Pour off all drippings into a heat-proof container. Return 1/4 cup of the reserved drippings to the pan.
  2. Adds onion and garlic; sauté 3-4 minutes until soft and just beginning to color.
  3. Add spinach; sauté 1 minute, stirring constantly to prevent the garlic from burning.
  4. Add Pernod; cook just until spinach is wilted. Add bacon back to the pot. Cook one minute to burn off the alcohol.
  5. Stir in cream; reduce the heat to simmer, and continue to cook until cream has thickened, about 2-3 minutes.
  6. Stir in cheese and mix until it has fully melted, and you have a cohesive sauce.
  7. Season to taste with salt and pepper; keep warm.
  8. Portion 4 ounces spinach mixture into each of 12 greased ramekins or low-sided individual baking dishes. Top each with 2 poached eggs and sprinkle with 1 1/2 tablespoons of breadcrumbs. Brown crumbs under broiler. Garnish with watercress, if desired. Serve immediately.

Poached Eggs

  1. Set out as many small ramekins as you have eggs and set them on a sheet pan next to the sink.
  2. Get a deep bowl perforated spoon or small sieve ready.
  3. For each egg, crack into the bowl of the spoon or sieve over the sink to let any extra watery white drain away, as this will make for a prettier finished egg. Once the watery liquid has drained, place the egg gently into a ramekin. Repeat until all of your eggs are in ramekins.
  4. Bring a large pan of water filled at least 2 1/2 inches deep to a simmer and stir in a splash of white vinegar. Be sure the water is barely shimmering; a boil will break up the eggs.
  5. Gently, two a time, tip the eggs into the simmering water, being sure to place them apart from each other by at least an inch to prevent sticking. Repeat until all of the eggs are in the water.
  6. Simmer for 2 minutes then turn off the heat and move the pan off the burner and let the eggs rest in the pan for 8 minutes.
  7. Remove the eggs from the water with a slotted spoon and drain on kitchen paper.

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