Free Recipe Hot French Eggs

Recipe Type: E Recipes

Recipe Preparation: bake

Cooking Ingredients for Hot French Eggs Recipe

3/4 c Unsalted butter
1/2 c Coarsely chopped chicken
-liver
1/2 c Chopped green onions
3/4 c Sliced fresh mushrooms
1/4 c All-purpose flour
3/4 c Double-strength beef broth
Salt to taste
1/2 ts Fresh ground white pepper;
-to taste
1/2 c Dry red wine
1 tb Unsalted butter
8 Eggs
Chopped chives or parsley

Hot French Eggs Preparation

Melt 3/4 cup butter in medium, heavy skillet; add chicken livers. Cook until livers start to brown; add green onions & mushrooms; cook until browned. Reduce heat & sprinkle in flour, stirring constantly. When flour starts to brown, stir in broth, salt, white pepper & wine. Simmer, uncovered, stirring often, 15-20 minutes. Preheat oven to 350. Butter 4 small French cassoulet dishes or ovenproof bowls. Place 2 tablespoons of chicken liver sauce in each (keep remaining sauce warm), then carefully break 2 eggs on top of each. Bake uncovered, 15-20 minutes or until eggs are firm. When eggs are done, top equally with remaining sauce; sprinkle with chives or parsley. Makes 4 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback).

Cooking Temperature:

Recipe Serves: 4

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