O’cazone Recipe
Make O’cazone Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Sauce
Egg & Assembly
Optional garnish / add-ins
Method
Base & Sauce
- 1
Make a roux
In a medium saucepan set over medium heat, melt 2 tbs unsalted butter. Once foaming, add 2 tbs all-purpose flour and whisk continuously for 1.5–2 minutes until the raw flour smell cooks out and the mixture turns pale golden (do not brown).
- 2
Add milk and cream
Slowly pour in 1 3/4 cups whole milk while whisking constantly to prevent lumps. Add 1/4 cup heavy cream as well. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking, until it thickens to a velvety consistency (about 4–5 minutes).
- 3
Finish the cheese sauce
Lower heat to low. Remove the pan from direct heat and stir in 1 cup grated sharp cheddar and 1/2 cup grated gruyère in 2 additions, whisking until fully melted and smooth. Whisk in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/8 tsp cayenne, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Keep sauce warm on lowest heat, stirring occasionally (do not boil).
Egg & Assembly
- 4
Prepare eggs
Preheat the oven to 375°F (190°C). Lightly butter the cut faces of the 4 split brioche or dinner rolls with 1 tbs melted butter and place them face-up on a baking sheet. Toast in the oven for 4–6 minutes until lightly golden.
- 5
Poach or coddle eggs
Bring a medium pot of water to a gentle simmer and add a splash of vinegar (optional) if poaching. For poached eggs: create a gentle whirlpool, crack 2 eggs into a small bowl and slip them one at a time into the water; cook 3–4 minutes for set whites and runny yolks. Remove with a slotted spoon and drain on paper towel. For coddled/soft-baked eggs: crack 2 eggs into a small ovenproof ramekin, add a pinch of salt and bake in the 375°F oven for 8–10 minutes until whites are set but yolks still soft. Repeat for remaining eggs if cooking two at a time.
- 6
- 7
Finish and garnish
Lightly whisk together 2 tbs milk with no additional seasoning and brush any exposed bread edges if you like extra gloss (optional). Sprinkle 2 tbs chopped fresh chives over each assembled portion. Add optional 4 tbs chopped crispy bacon or 1 tbs pickled jalapeños per serving if using. Top with microgreens or arugula (1/4 cup divided) if desired. Serve immediately so eggs are warm and yolks run into the cheese sauce.