Best French Eggs Recipes

OEUFS BROUILLES A LA MICHEL GUERARD (FRENCH SCRAMBLED EGGS WITH CAVIAR)

Steps:

• With a serrated knife, cut each egg shell about 1/2-inch from the pointed end. Empty the raw eggs into a bowl and reserve. Wash the egg shells (tops and bottoms) in warm water, then turn them upside down on a towel to dry completely.
• Over very low heat melt the butter in a saucepan just large enough to hold the eggs. Beat the eggs with a whisk, pour through a sieve into the warm butter, and return to the very low heat. Beat constantly with the whisk, gradually increasing the heat, until the eggs are thick and creamy, not solid.
• Remove the eggs immediately from the heat and continue whisking while adding the cream, shallots, chives, salt and pepper.
• Place the dried eggshells in egg cups. Using a teaspoon, carefully fill each shell 3/4 full with the creamed eggs, then finish filling each shell with 1 tablespoon of caviar. The caviar should be slightly domed on top. Place the little top of each shell on the caviar. Serve with toast.

FRENCH-STYLE SCRAMBLED EGGS

Steps:

• In a small bowl, lightly beat the eggs. Heat butter in a small saucepan over medium heat until foamy. Add eggs and cook, whisking, until they begin to set; gently whisk in milk and chives. Remove from heat and serve with toasted bread.

ROAST BEEF HASH WITH POACHED EGGS AND WILD MUSHROOM SAUCE ON GARLIC FRENCH BREAD

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, mix together the butter, Essence, and 1 teaspoon of the garlic until creamy. Spread evenly over the French bread halves. Cut each in 1/2, for a total of 4 pieces. When 15 to 20 minutes away from serving the meal, place on a baking sheet, buttered side up, and bake until lightly toasted and bubbly, 10 to 12 minutes. Remove from the oven.
• In a medium saucepan, place the potatoes and enough water to cover by 1-inch. Bring to a boil and cook until just tender, 8 to 10 minutes. Drain well.
• In a large skillet, cook the bacon over medium-high until brown and crisp, 5 to 6 minutes. Remove with a slotted spoon. To the fat in the pan, add the onions and peppers, and cook, stirring, until soft, about 3 minutes. Add the remaining 2 teaspoons garlic and cook, stirring, for 1 minute. Add the potatoes and cook until starting to crisp and brown, stirring only occasionally, 7 to 8 minutes. Add the meat, parsley, thyme, salt, and pepper, and stir well. Add the tomato paste and cook, stirring, for 1 minute. Add the wine, increase the heat, and cook for 1 minute until the wine is nearly all evaporated. Add the beef stock and bring to a boil. Reduce the heat and simmer until the mixture thickens slightly, 1 to 2 minutes. Stir in the cooked bacon and remove from the heat. Adjust the seasoning, to taste.
• Arrange 1 piece toasted French bread in the middle of each of 4 plates. Spoon the roast beef mixture over the toast and top each with 2 poached eggs. Spoon the mushroom sauce over the eggs, sprinkle with chopped green onions, and serve immediately.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a heavy medium saucepan, heat the oil over medium-high heat. Add the shallots and cook, stirring often, until soft and fragrant, 2 minutes. Add the mushrooms, salt, and pepper and cook until the mushrooms start to give off their liquid, about 3 minutes. Add the green onions, parsley, and garlic and cook, stirring often, until fragrant, about 1 minute. Stir in the stock and heavy cream and bring to a boil over high heat. Reduce the heat to medium-low and simmer until thickened to a sauce consistency, 20 to 30 minutes.
• Serve, or cover and keep warm until ready to use.
• In a saucepan, bring the water, vinegar and salt to a simmer over high heat.
• Crack an egg into a cup and slide the egg gently into the water. Crack another egg into the cup and when the water returns to a boil slide this egg into the water as well. When the water returns to a simmer, reduce the heat to low and simmer until the eggs are set. Watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes. (Test by lifting an egg slightly out of the water on a slotted spoon and gently pressing the center with your finger; the yolk should be soft and the white firm.) Drain on paper towels. Repeat with remaining eggs.
• (Poached eggs can be made ahead and kept immersed in a bowl of water in the refrigerator. Reheat by immersing briefly in simmering water before serving.)

FRENCH SILK PIE WITHOUT EGGS

Steps:

• Mix together sugar and cornstarch in a medium saucepan until well blended. Stir in milk gradually. Turn heat to medium and stir constantly until boiling. Remove from heat.
• Add chocolate chips and vanilla extract to the hot milk mixture; stir until smooth and chocolate chips have melted. Transfer into a large mixing bowl, cover with plastic wrap, and place on the counter until cooled to room temperature.
• Meanwhile, combine 2 cups whipping cream and powdered sugar in a large bowl; beat with an electric mixer until soft peaks form.
• Uncover cooled chocolate mixture and beat with clean beater attachments until light and fluffy. Gently fold 1/2 of the whipped cream mixture into the chocolate mixture, being careful not to overmix. Spoon into pie crust and top with remaining whipped cream. Refrigerate until firm, 2 to 3 hours. Serve.

FRENCH ONION DEVILED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, onion dip, milk and mustard; mix well. , Pipe or stuff into egg whites. Sprinkle with paprika if desired. Refrigerate until serving.

SAVORY FRENCH TOAST WITH SWISS CHARD AND EGGS

Steps:

• Preheat the oven to 200˚ F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion, tomatoes and chard stems and cook until the vegetables are softened, about 5 minutes. Add the chard leaves and cook, stirring, until wilted, about 3 minutes; season with salt and pepper. Transfer to an ovenproof dish and keep warm in the oven. Wipe out the skillet and return to the stovetop.
• Whisk 3 eggs, the milk, sage, 1 teaspoon pepper and 1/2 teaspoon salt in a baking dish. Lay the bread in the dish, flipping the slices once or twice to fully soak. Heat 1 tablespoon olive oil in the skillet over medium heat. Carefully lift the bread from the egg mixture, letting the excess drip off. Cook in the skillet until golden, about 3 minutes per side. Transfer to a baking sheet, top each with a slice of cheese and melt in the oven.
• Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Crack in the remaining 4 eggs and cook until the whites are set, about 5 minutes. Divide the French toast among plates. Top each with the vegetables and a fried egg; season with salt and pepper. Drizzle with the hot honey.

FRENCH SCRAMBLED EGGS, ADAPTED FROM JULIA CHILD

Steps:

• Place eggs, salt and pepper, and liquid in a mixing bowl and beat for 20-30 seconds.
• Smear bottom and sides of pan with butter. Pour in the eggs.
• Cook over moderately low heat, stirring slowly and continuously, reaching all over bottom of pan. Nothing will seem to happen for the first 2-3 minutes. Suddenly the eggs will begin to thicken into a custard. Stir rapidly, moving pan on and off heat, until they have almost thickened to your desired consistency.
• Remove from heat immediately - the eggs will continue to cook slightly.
• As soon as they have reached the desired consistency, add the enrichment (butter or cream), which will stop the cooking. Season to taste, arrange on plates and garnish with parsley.
• Variations:.
• Aux Fines Herbes: Beat a tablespoon of minced fresh herbs such as parsley, chervil, chives and tarragon into eggs at the beginning. Sprinkle on more herbs just before serving.
• Au Fromage: Stir 4-6 T. grated Swiss cheese into eggs along with the enrichment butter at the end.
• Aux Truffes: Stir 1 or 2 diced truffles into eggs before scrambling. Sprinkle a bit of chopped truffle over eggs before serving.
• Garnishings: ham, bacon, sausages, broiled or sauteed mushrooms, kidneys, chicken livers, sauteed eggplant or zucchini, broiled tomatoes, piperade, diced sauteed potatoes, buttered peas, asparagus tips, artichoke hearts.

EGGS AND SAVORY FRENCH TOAST WITH CHEESE AND ASPARAGUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart baking dish with 1 teaspoon butter.
• Arrange bread slices in a single layer in the baking dish.
• Whisk milk, 1 egg, nutmeg, salt, and pepper together in a bowl. Pour over bread slices. Sprinkle Parmesan cheese on top. Let stand until milk mixture is absorbed, 15 to 30 minutes. Dot remaining 2 teaspoons butter over Parmesan cheese.
• Toss asparagus with olive oil in a bowl. Spread on a baking sheet. Season with salt and pepper.
• Bake bread slices in the preheated oven until puffed up, about 10 minutes. Place asparagus in the oven. Continue baking bread slices until golden brown, about 10 minutes more.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low to bring water to a gentle simmer.
• Crack 1 egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks have thickened but still runny, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon.
• Divide bread between 2 plates. Top each portion with a poached egg. Season with salt and pepper. Serve asparagus on the side.

PARMESAN FRENCH TOAST WITH PANCETTA AND EGGS

Steps:

• Put a baking sheet in the oven and preheat to 250 degrees F. Whisk 4 eggs, the milk, 1/4 cup cheese, the parsley, 1/2 teaspoon salt and a few grinds of pepper in a baking dish; set aside.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the pancetta and cook, flipping, until crisp, 4 to 5 minutes. Drain on paper towels; reserve the drippings in the skillet.
• Heat 1 tablespoon olive oil in another large nonstick skillet over medium heat. Add the bread to the egg mixture and let soak, turning once, about 1 minute. Add 4 of the bread slices to the skillet and sprinkle each with 1 tablespoon cheese. Cook until golden on the bottom, about 2 minutes. Flip, sprinkle each with 1 tablespoon cheese and cook until golden and the cheese on the bottom is crisp, about 2 minutes. Flip again and cook until the cheese melts, about 1 more minute. Transfer to the baking sheet to keep warm and repeat with the remaining bread and cheese.
• Heat the skillet with the pancetta drippings over medium heat. Crack the remaining 4 eggs into the skillet and cook until the whites are set, about 3 minutes. Divide the French toast among plates and top with the fried eggs. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and a pinch each of salt and pepper. Add to the plates. Drizzle with the vinegar and season with pepper.

FRENCH FRIED DEVILED EGGS

Steps:

• Cut eggs in half lengthwise.
• Remove yolks and mash them with a fork.
• Add Worcestershire sauce, dry mustard, salt, pepper, Tabasco sauce, relish and mayonnaise; blend well.
• Stuff the egg whites with the mixture, put the eggs back together and hold with toothpicks.
• Dip the eggs into 2 beaten egg yolks, then flour and breadcrumbs.
• Fry in deep fat until golden brown.
• Drain eggs on brown paper and remove toothpicks.
• Sprinkle Parmesan cheese on the eggs while they are still piping hot.

FRENCH TOAST VARIATION OF EGGS IN A BASKET

Steps:

• Whisk 4 eggs together in a bowl.
• Cut 2-inch holes out of the center of each bread slice, reserving the cut-outs.
• Heat olive oil in a skillet over medium heat.
• Dip bread into the whisked eggs, covering completely on both sides. Place each piece of dipped bread, 1 at a time, into the hot skillet; immediately crack an egg into the hole of the bread. Cook until egg is over-easy, about 1 minute per side.
• Dip the bread cut-outs into the remaining whisked eggs and cook in the hot skillet until browned, about 2 minutes per side. Place the centers back into the center of each piece of bread to complete the top of the "basket".

FRENCH SCRAMBLED EGGS

Steps:

• Combine eggs, salt, and pepper; stir briskly with a fork until blended.
• Melt butter in a large skillet, rotating skillet to coat bottom; add egg mixture.
• Cook over medium-low heat, stirring constantly, until eggs are firm, but still moist.
• Remove from heat; stir in cream.
• Serve immediately.

CREAMY FRENCH EGGS

Steps:

• 1. In a small bowl, add eggs, Dijon mustard, 2 tbsp. heavy cream, salt and pepper. Scrambled the mixture using a fork until very well incorporated and set aside.
• 2. In a small skillet over medium-low heat, add butter and when it gets hot, add egg mixture. Stir with spatula, lifting the skillet often to cool off while still stirring.
• 3. 10 minutes later, add cheese and the remaining 2 tbsp. cream. Continue stirring, lifting the pan to cool off, until the eggs thicken, about another 10 minutes. Add chopped chives, stir and cook for 30 seconds.
• 4. Drop the eggs on top of toasted and buttered English muffins and garnish with chives. Makes 2 servings
• 5. To view this recipe on YouTube, click on this link >>>> https://youtu.be/kOE_2zzBqzk

FRENCH FRIED DEVILED EGGS

Steps:

• 1. Cut 6 hard boiled eggs lengthwise and remove yolks. In a small mixing bowl, add yolks and all ingredients except for the raw egg yolks. (that's for dipping)
• 2. Prepare deviled eggs my stuffing 6 egg whites. Sprinkle paprika on top. Take the other 6 egg whites and top the filled ones. Secure closed with toothpicks.
• 3. Beat egg yolks in a small bowl. In a shallow bowl add 1 c. flour (to dredge) and 1c. bread crumbs in another bowl to redredge.
• 4. Dip eggs in egg yolks, dredge in flour, shake it off, then dredge in bread crumbs. Deep fat fry until golden brown. Drain eggs on brown paper to rid them of excess grease; remove toothpicks.
• 5. Serve these deviled eggs in creole sauce, or serve them on a bed of spinach or any other cooked greens.

FRENCH PICNIC POTATO SALAD WITH EGGS

Steps:

• Cook potatoes in boiling water in saucepan 15 to 20 min. or just until tender; drain. Let stand 10 min. or just until cool enough to handle. Meanwhile, mix next 5 ingredients until blended.
• Cut potatoes into quarters; place in large bowl. Add dressing mixture; mix lightly. Let stand 15 min.
• Add all remaining ingredients except eggs; mix lightly. Top with eggs.

FRENCH EGGS

Steps:

• Lightly butter four 4-ounce ramekins or egg coddlers. Cut each piece of fois gras pate into 4 cubes. Divide cubes among prepared dishes.
• Crack 1 egg into each dish, keeping yolks whole. Sprinkle with salt and pepper. Drizzle 1 tablespoon cream over each egg.
• Sprinkle each with 1/2 tsp tarragon and parsley.
• Cover each dish tightly with foil.
• Fill large skillet with water to depth of 1/2 inch. Bring to simmer over medium heat. Add ramekins.
• Cook until egg whites are firm and yolks are still runny, about 8 minutes. Remove ramekins from water; remove foil and wipe ramekins dry.
• Drizzle 1 teaspoon of truffle oil on each egg. Serve with buttered toast.

FRENCH STYLE SCRAMBLED EGGS

Steps:

• In a small bowl, lightly beat 3 large eggs. Heat butter in a small saucepan over medium heat until foamy. Add eggs and cook, whisking, until they begin to set; gently whisk in milk and chives. Remove from heat and serve with toasted bread.

FRENCH TOAST EASTER EGGS

Steps:

• Cut each slice of bread with a 3-in. oval cookie cutter; discard crust. In a bowl, beat eggs, orange juice, sugar, orange zest and salt. Melt butter in a large skillet. Dip both sides of bread into egg mixture; cook in butter until golden brown on both sides. Meanwhile, heat jellies in microwave-safe bowls just until warm. Transfer each to a separate plastic or pastry bag; cut a small hole in the corner of bag. Decorate French toast to resemble Easter eggs.

FRENCH TOAST EGGS

Steps:

• Whisk all ingredients together except syrup and toast.
• Pour mixture in a preheated skillet and prepare eggs to your preference (omelette-syle, etc. I scramble with a fork).
• Heat up syrup in a microwave.
• Place cooked egg on toast.
• Pour on syrup and sprinkle on some more cinnamon and/or sweetener if desired Eat& Enjoy!

FRENCH TOAST - NO EGGS

Steps:

• Mix all ingredients together. Then coat bread and cook.