Eggs Comtesse

Eggs Comtesse

(2 servings)    Printable Version
  • 4 poached eggs
  • 1 12-ounce can artichoke hearts
  • 1 7-ounce can mushroom puree
  • Parmesan cheese
  • 1 cup Bechamel sauce (recipe below)
To poach eggs, place in saucepan and add enough water to cover 1 inch above the eggs and bring the water to just below boiling point. Break eggs one at a time into saucer or cup and slip gently into water. Always poach eggs at the simmering point.

Saute 4 artichoke hearts in butter and arrange on a platter. Heat mushroom puree and garnish the hearts. Top each with a poached egg and cover with a well-thickened Bechamel sauce. Sprinkle with Parmesan cheese. Brown in the oven and serve.

Makes 2 servings.

Bechamel Sauce Recipe

4 Tablespoons butter
4 Tablespoons flour
2 cups milk
4 eggs - beaten
salt and pepper to taste

Melt butter in a small, heavy pan. Blend in flour and cook for 2 minutes, stirring constantly.

Combine the milk and beaten egg and gradually add this mixture to the pan, stirring well after each addition. Cook until thickened and smooth.

Makes approximately 2 and 1/2 cups.



Eggs Comtesse



Entertaining With Eggs This recipe is from the classic cookbook titled Entertaining With Eggs (Canadian Egg Marketing Agency, PaperJacks, 1981).

This hard-to-find gem contains "over 150 gourmet egg recipes for the discerning taste." According to the back of the book, it "unlocks the mysteries of the lobster souffle, the bombe, eggs flambe and many other culinary delights."

The book has 25 pages dedicated to brunch. Other sections include basics, dinner, after theatre and desserts.


Poached eggs over artichoke hearts and mushroom puree topped with a buttery Bechamel sauce. From the book Entertaining With Eggs.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

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