Best 6 Eggs Ala Russe Recipes
Eggs ala Russe is a classic dish that combines the richness of eggs with the flavors of cheese, butter, and herbs. This hearty and comforting dish can be enjoyed as a main course or as a side dish and makes a great addition to any brunch or holiday meal. With minimal ingredients and simple preparation, this versatile recipe delivers both taste and elegance. By following a few easy steps and using the right ingredients, you can create a delicious and impressive dish that is sure to impress your family and friends. So, gather your ingredients and get ready to explore the delectable world of Eggs ala Russe!
Check out the recipes below so you can choose the best recipe for yourself!
EGGS à LA GOLDENROD
A versatile recipe from Betty Crocker's 1956 Picture Cook Book, this pretty gold and white dish is perfect for brunch and a delicious way to make use of leftover hard-boiled eggs.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces. In small bowl, mash yolks with fork or press through fine strainer. Set aside.
- In 1-quart heavy saucepan, melt butter over low heat. With whisk, beat in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove sauce from heat. Stir in milk.
- Return sauce to heat; heat to boiling, stirring constantly. Boil 1 minute or until sauce thickens slightly. Remove from heat. Fold chopped egg whites into white sauce.
- To serve, arrange buttered toast pieces on 4 serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.
Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 5 g, TransFat 0 g
EGGS A LA RUSSE
Make and share this Eggs a La Russe recipe from Food.com.
Provided by Chocolatl
Categories Russian
Time 5m
Yield 12 egg halves, 6 serving(s)
Number Of Ingredients 9
Steps:
- Arrange egg halves on a serving plate, cut side down.
- Combine remaining ingredients and spoon over eggs.
Nutrition Facts : Calories 240.2, Fat 18.5, SaturatedFat 3.6, Cholesterol 196.7, Sodium 462.3, Carbohydrate 11.7, Fiber 0.5, Sugar 4, Protein 6.9
EGGS A'LA RUSSE
Steps:
- To hard boil eggs: Place eggs in saucepan; cover with cold water and bring to boil over high heat. Reduce heat to simmer, cover and simmer for 15 minutes. Remove from heat immediately. Drain off hot water and cover eggs with cold water for 12 minutes. Peel eggs and refrigerate. Make dressing: In small bowl add mayonnaise, ketchup, relish, parsley, salt and pepper; blend well. Refrigerate for at least 30 minutes. Arrange lettuce leaves on two salad plates. Slice eggs with egg slicer; place slices on lettuce leaves. Top with desired amount of dressing. Sprinkle paprika over dressing. Garnish plate with sliced radishes, olives and grape tomatoes.
EGGS ALA RUSSE
Steps:
- slice each egg with a knife or an egg slicer in 1/4 inch slices and "fan" long wise on a leaf of lettuce. tablesoon the dressing down the center of the "fanned"eggs sprikle with 1/2 teaspoon of grated parmasian cheese sprinke with a teaspoon of crunbled baon serve chilled
POACHED EGGS A LA ROMANA
Make and share this Poached Eggs a La Romana recipe from Food.com.
Provided by echo echo
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat sauce in a skillet over medium heat. (If sauce is boiling, it is too hot--turn down the heat.).
- Carefully drop eggs one at a time into the sauce, season with salt and pepper, cover and let simmer 5 minutes.
- Transfer 1 egg and some sauce to each slice of toast and sprinkle top with cheese.
Nutrition Facts : Calories 188.1, Fat 7.2, SaturatedFat 2.2, Cholesterol 206.7, Sodium 270.8, Carbohydrate 19.8, Fiber 0.9, Sugar 0.9, Protein 10.2
EGGS ALA GOLDENROD RECIPE
This recipe is a delicious and easy way to make use of leftover hard-boiled eggs.
Provided by Elyse Ellis
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Melt butter in a large saucepan over medium heat.
- Whisk in flour to make a roux and cook for 10 minutes.
- Whisk in the milk and bring to a simmer, whisking constantly.
- Reduce heat to low and cook for 10 more minutes, whisking occasionally. Season with salt and pepper.
- Separate the egg yolks and whites from the hard boiled eggs.
- Chop the egg whites and stir into the gravy.
- Mash the yolks with a fork and set aside.
- To serve, place toasted bread on a plate, cover with gravy and garnish with egg yolk.
Nutrition Facts : Calories 668 kcal, Carbohydrate 49 g, Protein 25 g, Fat 41 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 413 mg, Sodium 678 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
Tips:
- Use fresh, high-quality ingredients for the best flavor and texture.
- Make sure the eggs are at room temperature before cooking. This will help them cook evenly.
- Don't overcook the eggs. Overcooked eggs will be tough and rubbery.
- Serve the eggs immediately after cooking. This will prevent them from drying out.
- Garnish the eggs with fresh herbs, such as chives, dill, or parsley, for a pop of color and flavor.
Conclusion:
Eggs à la Russe is a classic dish that is both delicious and easy to make. With just a few simple ingredients, you can create a dish that is sure to impress your family and friends. Whether you serve it as an appetizer, main course, or side dish, Eggs à la Russe is sure to be a hit. So next time you're looking for a quick and easy meal, give Eggs à la Russe a try. You won't be disappointed!
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