All Things Chill

Oeufs Baron – Coddled Eggs, Pate & Mushrooms with Toast

Larger view here. After our trip to Seattle’s Le Pichet, I’ve been all over the delicate handling of eggs. Frying / scrambling eggs have been the last things on my mind ever since I took the time out to break the yolk with a freshly toasted piece of baguette. As much as I would have liked to recreate what I ate in Seattle, I figured that there had to be more interesting variations available.

After searching around online, I found two recipes: one that was supposed to be used with a egg coddler and the other that was to be used with duck liver pate (lol and black truffles). So I took some ideas from both and made my own in a small individual baking dish – only because I have all my ramekins @ work. Hee hee.

I lightly buttered a cooking vessel (ramekins / small baking dish) and added cubes of pate and lightly sauteed mushrooms. I then cracked 3 whole eggs on top and added a few tablespoons of cream and added Kosher salt and freshly cracked pepper right on the top. When everything was prepped, I set the baking dish in a skillet filled with simmering water and let the eggs cook until the whites set, but the yolks are still uh… yolk-y. I also toasted some bread for dipping! All done!

Oooh, I also topped with some freshly shaved Gruyere cheese too for some subtle saltiness! The pate I used was chicken, which was covered in peppercorns. For those of you who haven’t really dug into the beauty that is pate, it’s really a great way to add a LOT of flavor to your sammiches. I had some later in the day with some red onions on a baguette! A lot of love goes into making pate, and if it comes from certain regions of France – mine was from Champagne – it has to go though certain standards to ensure that it tastes good!

If you dare, try it today! If not, sub your pate out with some good quality ham and treat your eggs delicately.

You’ll be happy, I promise!

~Spec

This entry was posted on Sunday, September 23rd, 2007 at 11:27 pm and is filed under Cooking Culture, Cuisine, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.