Eggs Zingara
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- fried bread rounds (croûtons frits)
- demi-glace (reduced espagnole and veal stock)
- mushrooms
- truffles
- lean ham (maigre de jambon)
- ham purée
- demi-glace (reduced espagnole and veal stock)
- mushroom rounds
- truffle rounds
- demi-glace (reduced espagnole and veal stock)
Instructions
- This dish has two preparations:
- POACHED OR SOFT-COOKED METHOD (Pochés ou Mollets):
- Arrange the poached or soft-cooked eggs on fried bread rounds. Coat them with tomato-enriched demi-glace combined with a julienne (thin matchsticks) of mushrooms, truffles, and bright red lean ham, cut short and fine.
- EN COCOTTE METHOD:
- Line the bottom and sides of individual cocotte dishes with a purée of cooked ham, or with a very finely minced ham mixture bound with reduced demi-glace.
- Crack the eggs into the prepared cocottes and poach them in the usual manner. Place a round of very white mushroom on each egg yolk, and set a smaller truffle round on top. Border each cocotte with a cord of strongly tomato-enriched demi-glace.