Eggs Rockefeller

Eggs Rockefeller

Yield: 12 servings


  • 1 lb. applewood smoked bacon, diced
  • 8 oz. Spanish onion (1 medium), finely diced
  • 2 tsp. garlic, minced
  • 2 lb. baby spinach leaves
  • 2 oz. Pernod or anisette, if desired
  • 16 oz. (1 pint) heavy cream
  • 3 oz. (1 cup) grated parmesan cheese
  • Salt and pepper, to taste
  • 5 qt. water
  • 2 oz. (1/4 cup) white wine vinegar
  • 24 large eggs
  • 4 oz. (1 cup) bread crumbs
  • 2 oz. (3 cups) watercress, julienned, if desired


  1. 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.
  2. Adds onion and garlic; sauté 3-4 minutes until soft.
  3. Add spinach; sauté 1 minute.
  4. Add Pernod; cook just until spinach is wilted. Add bacon to pot.
  5. Stir in cream; reduce heat to simmer and cook until cream has thickened, about 2-3 minutes.
  6. Stir in cheese. Season to taste with salt and pepper; keep warm.
  7. 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.
  8. 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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