Eggs Bergère
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Lamb
- equal parts Mushrooms (mousserons)
- Béchamel sauce (sauce Crème)
- Eggs
- Reduced meat jus (jus réduit)
- Breadcrumbs
Instructions
- COCOTTE VERSION: Line the bottom and sides of glazed earthenware cocotte dishes (slightly large) with an even layer of fine minced lamb and mushrooms (mousserons) in equal parts, bound together with hot béchamel sauce (sauce Crème). Break the eggs into the centre of the mixture. Poach them. At the moment of serving, surround the yolks with a thin cord of reduced meat jus (jus réduit).
- FRIED VERSION: Prepare a minced lamb and mushroom mixture bound with reduced béchamel sauce. Dress this in a dome shape on a serving plate. Sprinkle lightly with breadcrumbs, gratinée under the broiler until golden, and surround with fried eggs.