Eggs France Recipe

Boil and simmer

Bring 3 cups water and 1 cup whole milk to a gentle boil in a medium saucepan; add 1/2 tsp salt. Slowly whisk in 1 cup stone‑ground grits to avoid lumps.

Reduce heat to low and simmer, stirring frequently, 20–25 minutes until thick and creamy. Add additional water by tablespoons if too thick.

Off heat, stir in 2 tbsp butter, 1/2 cup grated sharp cheddar, 1/4 cup monterey jack, and 1/4 cup grated parmesan until cheese melts and grits are smooth. Keep covered on very low heat while finishing other components.

Preheat oven to 400°F (200°C). Arrange 6 slices thick‑cut bacon on a wire rack set over a rimmed baking sheet. Bake 15–20 minutes until crisp to your liking. Transfer to paper towels to drain and keep warm.

Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 chopped yellow onion and sauté 3–4 minutes until translucent.

Add 2 minced garlic cloves and 1/4 minced scotch bonnet or jalapeño; cook 30 seconds until fragrant.

Stir in 1 tbsp tomato paste, 1/2 tsp allspice, 1 tsp thyme, and 1/2 tsp brown sugar; cook 1 minute to bloom the spices.

Add one 15 oz can drained/rinsed kidney beans and 1/4 cup water. Simmer 6–8 minutes, gently mashing a few beans to thicken. Finish with 1 tsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Keep warm.

Prepare a double boiler: simmer 1–2 inches of water in a saucepan; place a heatproof bowl over it without touching the water. Ensure water is simmering gently, not boiling.

Whisk 3 egg yolks with 1 tbsp lemon juice and 1 tsp Dijon in the bowl until slightly thickened. Continuously whisk while slowly drizzling in 6 tbsp hot melted butter (warm but not smoking) until sauce emulsifies and thickens, 3–5 minutes.

Season with 1 tsp salt and 1/4 tsp cayenne (optional). Keep warm over very low heat or in a thermos; do not overheat or sauce will break. If sauce is too thick, whisk in a teaspoon of warm water or lemon juice to loosen.

Prep tomatoes and brie: slice 2 tomatoes into 1/2" rounds. Cut 6 oz brie into 6 thin slices (about 1 oz each), removing large rind pieces if desired.

Sauté spinach: in a medium skillet over medium heat melt 2 tbsp butter. Add baby spinach (3 cups) and a pinch of salt and cook, stirring, 1–2 minutes just until wilted. Remove spinach, squeeze excess moisture and keep warm.

Poach eggs: bring a wide shallow pot of water to a gentle simmer (not rolling boil). Add 2 tbsp white vinegar. Using a spoon, stir water to create a gentle whirlpool. Crack 1 egg into a small cup and gently slip into simmering water. Poach 3–3.5 minutes for runny yolk or 4–4.5 for medium set; remove with a slotted spoon onto paper towel. Repeat for remaining 5 eggs, poaching in batches of 2–3 so water temperature remains steady.

Warm brie: if you prefer melted brie, place slices on top of tomatoes and broil for 1–2 minutes until warmed and slightly melted, or heat briefly in a skillet.

Assemble plates: Spoon a generous serving of three‑cheese grits onto each plate (about 1/2 cup per serving if serving 4; see 'servings'). Arrange a portion of spinach and two tomato slices beside the grits. Place one poached egg on top of the tomatoes/spinach and drape a slice of warm brie over the egg and tomato. Spoon 1–2 tbsp hollandaise over the egg.

Finish and serve: add 1–2 slices crispy bacon to each plate and spoon 1/3 cup warm Caribbean beans alongside the grits. Season with additional cracked black pepper and a small sprinkle of salt to taste. Serve immediately.