Name: Cafe de Montreals Aux Oeufs Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 tbs unsalted butter; 3 tbs all-purpose flour; 2 cups whole milk; 1 tsp freshly grated nutmeg; 1 tsp salt; 1 tsp white pepper; 6 count large eggs; 1 tbs unsalted butter (for poaching/frying); 2 tbs fresh chives, finely chopped; 1 tbs grated Parmesan or Gruyère; 1 tsp fresh lemon juice; 4 slices toasted country bread or buttered croutons; 2 cups baby spinach or mixed greens

Method

Base sauce

Make a roux

In a medium saucepan over medium heat, melt 3 tablespoons butter until foaming but not browned. Whisk in 3 tablespoons flour and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste without allowing color to develop.

Add milk

Gradually whisk in 2 cups cold whole milk in three additions, whisking vigorously to keep the mixture smooth. Bring to a gentle simmer over medium-low heat, stirring frequently, until the sauce thickens and coats the back of a spoon (4–6 minutes).

Season

Reduce heat to low. Stir in 1 teaspoon salt, 1 teaspoon white pepper, 1 teaspoon freshly grated nutmeg and 1 teaspoon lemon juice. Taste and adjust seasoning. Keep warm on the lowest heat setting; if necessary, set the saucepan in a warm water bath to prevent skin forming.

Eggs and garnish

Prepare the eggs (poached or fried)

You may poach or pan-fry the eggs depending on preference. For poached eggs: bring a wide shallow pot of water to a gentle simmer with a splash of vinegar (optional). Crack each egg into a small cup and gently slip into the water; poach 3–4 minutes for runny yolks or 5 minutes for firmer yolks. Remove with a slotted spoon and drain on paper towel. For fried eggs: heat 1 tablespoon butter in a nonstick skillet over medium-low, crack eggs in, cover, and cook 3–4 minutes for set whites and runny yolks, or longer for firmer yolks.

Finish eggs with sauce

Divide toasted bread or greens (optional) among 4 plates if using. Spoon a generous portion of the warm white sauce onto each serving to form a base. Place 1–2 eggs on top of the sauce per portion (for 4 servings, use 1–2 eggs; for 3–2 eggs each for 6 servings adjust). Spoon a little more sauce over the eggs to coat partly.

Garnish

Sprinkle 1 tablespoon grated Parmesan or Gruyère over the sauce and eggs, then scatter 2 tablespoons finely chopped chives. Finish with a light grind of white pepper or black pepper if desired and a tiny extra pinch of salt only if needed.

Optional serving

If serving with bread, toast 4 slices of country bread and butter lightly. Arrange on plates before spooning sauce and placing eggs. If serving with greens, dress 2 cups baby spinach lightly with a teaspoon of lemon juice, a pinch of salt, and a drizzle of olive oil and place alongside or beneath the sauced eggs.