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Eggs Rockefeller

Egg23

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12
serves

INGREDIENTS

1 lb. Applewood smoked bacon, diced
1 medium spanish onion, finely diced (about 8 oz.)
2 tsp. garlic, minced
2 lb. baby spinach leaves
2 oz. pernod or anisette, if desired
16 oz. heavy cream
1 cup Parmesan cheese, grated (about 3 oz.)
Salt, to taste
Pepper, to taste
5 qt. water
1/4 cup white wine vinegar (about 2 oz.)
24 large eggs
1 cup bread crumbs (about 4 oz.)
3 cups watercress, julienned, if desired (about 2 oz.)

INSTRUCTIONS

  1. 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. 2
    Adds onion and garlic; sauté 3 - 4 minutes until soft.
  3. 3
    Add spinach; sauté 1 minute.
  4. 4
    Add Pernod; cook just until spinach is wilted. Add bacon to pot.
  5. 5
    Stir in cream; reduce heat to simmer and cook until cream has thickened, about 2-3 minutes.
  6. 6
    Stir in cheese. Season to taste with salt and pepper; keep warm.
  7. 7
    Poach eggs in small batches in acidified water (1 tsp. vinegar to 1 qt. 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. 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 tbsp. bread crumbs and 2 poached eggs. Brown crumbs under broiler. Garnish with 1/4 cup watercress, if desired. Serve immediately.

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cuisines North & South American, Other North American
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