Maintenant Me Pardonner J’ai Un Oeuf Pour Manger.

Egg in the Basket, Toad in the Hole… Pig in a Whistle. I can’t quite remember what I am supposed to call this dish. That’s because I have a bad cold. I don’t even feel well enough to google the name.

So you can pick any one of those names or make up one of your own, then berate me in the comment section later. Besides today might be your lucky day. I am feeling so low energy I might even go ahead and publish it with out editing it… but probably not.

If you don’t mind, I think I’ll call this dish by its French name Oeufs en Croustade. It was a good enough name for Julia Child and it’s good enough for me. Besides, I don’t feel well and French is my comfort language. Yes I may be American, but I sometimes slip into French when I am feverish. I can’t explain it. Que signifie-t-ceci ? Suis-j’insensé?

So when I am feeling this way, the truth is– I just don’t care what your Aunt Polly called this dish. And I certainly am not cutting the hole into the shape of a heart or a star. Because contrary to what Aunt Polly said, cute shapes will not make me heal faster. Just ask your uncle Walter…

Maintenant me pardonner j’ai un oeuf pour manger.


bread cupsOeufs en Croustade serves 4 CLICK here for a printable recipe
1 loaf slightly stale white bread, unsliced
2 oz unsalted butter, melted
1 clv garlic cloves, peeled and lightly crushed
2 egg yolks
2 t lemon juice
3 oz unsalted butter, cut into small pieces
4 large eggs
1 t thyme leaves for garnish

CROUSTADES: Pre-heat the oven to 350 degrees F. Cut the bread into four 1 1/2‑inch thick slices and cut away the crusts forming a 3 1/2 to 4 inch square. Usinga 2 1/2 inch round cutter, cut a circle in the center of the bread, with out cutting all the way through. Use a butter knife to scoop and peel away the bread from the center to form a hollow about 1 inch deep. Using your fingers mash down the interior of the hollow to form a firm base.

Mix the butter and the lightly mashed garlic clove together in a small bowl, leave it to infuse about 15 minutes. Brush the butter all over the bread, on all sides inside and out. Place the bead directly on the rack of the oven set in the center position. Bake until crisp and golden 8–10 minutes.

poached eggHOLLANDAISE: Put the egg yolks and lemon juice in a small saucepan set over very low heat. Whisk continuously, adding the butter piece by piece until a thickened sauce is formed. Avoid too much heat or the eggs will scramble. Season with salt and pepper. The sauce should be thick enough to coat the back of a spoon, but still flow freely when poured. Adjust consistency with water if necessary.

POACHED EGGS: Bring a pan of water to just about boiling. Crack an egg into a small bowl, reduce the heat and slide the egg into the simmering water. Using a spoon gently roll the intact egg over once or twice to assure it does not stick. Poach the egg in the water about 3 to 3 1/2 minutes then carefully remove the egg with a slotted spoon . Allow it to drain on a paper towel lined plate. Trim the eggs of the scraggly edges if you like. Repeat 3 more times.

Gently place a poached egg into each croustade. Spoon a little Hollandaise sauce over the eggs and garnish with fresh thyme leaves. Serve warm.


Greg Henry