Chef Juliette
Lully Eggs
Œufs Lully turn four humble elements into a composed supper: tender pan eggs, butter-fried cured ham, crisp toast, and a glossy center of macaroni bound with tomatoes cooked down in butter.
Recipe Archive
Breakfast & Brunch
Breakfast and brunch recipes range from quiet weekday staples to slower weekend cooking, with attention to timing, texture, and a table that feels cared for.
592 recipes
Culinary Explorer
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Recipes
Chef Juliette
Meyerbeer Eggs
Soft eggs, a butter-bronzed lamb kidney, and a narrow ring of truffled Périgueux sauce: Œufs Meyerbeer teach the classical art of having every garnish ready before the eggs meet the oven.
Chef Juliette
Mirabeau Eggs
Œufs Mirabeau makes a composed supper from softly set eggs, anchovy butter, blanched tarragon, and stuffed olives, with every garnish ready before the whites meet the heat.
Chef Juliette
Omer-pacha Eggs
Eggs settle over onions stewed sweet and pale in butter, while dry Parmesan catches a light gratin above. The lesson is timing: browned cheese, tender whites, and yolks still generous.
Chef Juliette
Parmentier Eggs
A floury baked potato becomes both shell and silken purée, cradling an egg under cream until the white sets and the yolk trembles: classical economy made for one oven and tonight's table.
Chef Juliette
Eggs à la Portugaise
Œufs à la portugaise sets tender baked eggs over deep-red tomato fondue, then repeats the fondue in parsley-topped heaps: a brisk lesson in reduction, gentle baking, and classical clarity.
Chef Juliette
Eggs à la Reine
Four neatly trimmed pan eggs sit on bronzed Duchesse potato discs, circling tender chicken mincemeat as Suprême sauce forms its ivory border, a composed classical supper made manageable at home.
Chef Juliette
Procedure for Poached Eggs
Œufs pochés teach the quiet discipline of egg cookery: truly fresh eggs, acidulated water at a bare simmer, and three attentive minutes for tender whites wrapped around liquid yolks.
Chef Juliette
The Cooking of Soft-boiled Eggs
Very fresh eggs lowered and lifted as one, cooked six minutes from the water’s return to the boil, then shelled warm: a small lesson in timing with a tender white and flowing yolk.
Chef Juliette
The Dishing of Poached and Soft-boiled Eggs
A classical lesson in dressage: drain the tender eggs completely, coat them with hot sauce, then set them on crisp rusks or their proper pastry or forcemeat support.
Chef Juliette
Poached Eggs Argenteuil
Tender poached eggs settle over asparagus-filled tartlets beneath an ivory-green veil of cream sauce and asparagus purée, a composed French first course made practical for one cook without surrendering its precision.
Chef Juliette
Poached Eggs à l’Aurore
Tender poached eggs, crisp oval Feuilletés, and sauce aurore glowing rose-gold: a lesson in timing three delicate elements so yolk, pastry, and velouté arrive together at their best.
Chef Juliette
Poached Eggs en Berceau
Baked potato shells become little cradles for creamed chicken and softly poached eggs, all under glossy Sauce Aurore: an old composed egg dish made practical for one home stove.
Chef Juliette
Poached Eggs à la Bohémienne
Four crisp tartlets, four tender poached eggs, and two sauces doing exact work: foie gras and truffle held below, glossy paprika-bright sauce hongroise flowing over the top.
Chef Juliette
Poached Eggs Boïeldieu
Tender poached eggs crown crisp tartlets packed with chicken, foie gras, and truffle salpicon, while two expressions of poultry stock, ivory velouté and glossy gravy, make a composed dish possible at home.
Chef Juliette
Poached Eggs à la Bruxelloise
Crisp pastry, sweet-bitter endive, a soft poached egg, and ivory cream sauce meet beneath a fast biscotte glaze: a lesson in controlling moisture and heat without losing the yolk.
Chef Juliette
Poached Eggs à la Clamart
A crisp tartlet, peas à la française with ciseled lettuce, a trembling poached egg, and ivory cream sauce brightened by fresh-pea butter: a classical composition made workable for four.
Chef Juliette
Poached Eggs Colbert
Crisp tartlets hold a tender macédoine in Béchamel, each crowned with a plainly poached egg, while herb-bright beurre Colbert waits alongside for the table to finish the dish.
Chef Juliette
Poached Eggs à la Comtesse
A crisp tartlet holds white asparagus purée, a softly poached egg, glossy Sauce Allemande, and black truffle: a lesson in keeping four rich elements delicate, warm, and unmistakably themselves.
Chef Juliette
Poached Eggs Grand Duc
Soft poached eggs, crisp fried croûtes, black truffle, and Mornay meet a fierce glaze, then circle brilliant asparagus tips and their tied fagot: grand-kitchen composition made for four.
Chef Juliette
Poached Eggs Maintenon
A crisp tartlet, sweet onion Soubise, a softly poached egg, and Mornay bronzed under fierce heat: Œufs pochés Maintenon teaches that composed cooking succeeds when every layer reaches the plate at once.
Chef Juliette
Poached Eggs Masséna
Œufs pochés Masséna teaches warm assembly: buttery artichoke, steady Béarnaise, a tomato-masked poached egg, and melting marrow brought together so every layer arrives hot and distinct.
Chef Juliette
Poached Eggs Mireille
Poached eggs cloaked in saffron cream sit on crisp oil-fried toast, alternating with golden pilaff moulds and buttery tomato Concass in a generous Provençal ring built for the table.
Chef Juliette
Poached Eggs Mornay
Œufs pochés Mornay teaches timing: tender eggs, crisp oil-fried toast, and silken cheese sauce must meet before a fierce final glaze bronzes the crown without hardening the yolks.
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