Chef Juliette
Poached Eggs D’Orsay
Tender poached eggs sit on butter-fried toast beneath glossy Châteaubriand sauce, a precise lesson in timing three simple elements so yolks, crisp bread, and warm sauce meet together.
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
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Recipes
Chef Juliette
Poached Eggs Rossini
Foie gras bronzed in butter, a soft poached egg, glossy Madeira veal gravy, and black truffle meet in a crisp tartlet, a grand composition made workable for one attentive cook.
Chef Juliette
Poached Eggs Sévigné
Four poached eggs, four crisp butter-fried rusks, and one exacting lesson in moisture control: braised lettuce beneath, poultry velouté above, and a black truffle ring marking every portion.
Chef Juliette
Poached Eggs Victoria
A crisp tartlet, lobster-truffle salpicon, a trembling poached egg, and glossy Diplomate sauce glazed butter-gold under fierce heat: four classical layers aligned for one generous bite.
Chef Juliette
Poached Eggs with Red Wine
Wine does double duty in Œufs au vin rouge: it poaches the eggs, then becomes Sauce Bordelaise (No. 32), coating butter-fried rusks before one fierce, fast glaze.
Chef Juliette
Hard-boiled Eggs
Œufs durs reward precision, not endurance: lower every egg together, count ten minutes only after the water boils again, then cool at once for tender whites and clean yellow yolks.
Chef Juliette
Hard-boiled Eggs Carême
A crisp shallow timbale filled with buttery artichoke, firm egg rounds, and black truffle, then cloaked in Sauce Nantua: a lesson in precise mise en place, assembled at the last possible moment.
Chef Juliette
Eggs à la Tripe
Œufs à la tripe is a quiet lesson in restraint: onions kept pale, Béchamel held supple, and broad slices of egg folded in last, so a modest supper arrives generous and whole.
Chef Juliette
Eggs à la Tripe, Bourgeoise
Œufs à la tripe turns four modest eggs into supper: tender quarters under an ivory onion-and-milk sauce, kept pale, sieved smooth, and served fiercely hot. The lesson is gentle heat.
Chef Juliette
Eggs en Cocotte
Œufs en cocotte teach gentle heat: warm little pots, a sheltering bain-marie, whites barely set, yolks left glossy. The whole dish depends on pulling them before they look completely done.
Chef Juliette
Eggs en Cocotte au Chambertin
A Burgundy lesson in controlled heat: eggs poached directly in glossy Chambertin sauce, held tender in individual cocottes, then flashed beneath the broiler until the whites veil and the yolks remain fluid.
Chef Juliette
Eggs en Cocotte with Cream
Œufs en cocotte turn cream, butter, and eggs into the gentlest lesson in heat: warmed pots and a quiet bain-marie set the whites tender while the yolks stay gloriously fluid.
Chef Juliette
Eggs en Cocotte à la Jeannette
Chicken forcemeat enriched with foie gras lines each cocotte, cradling a softly poached egg under a fine ring of poultry velouté: a grand-kitchen composition made intimate for four.
Chef Juliette
Eggs en Cocotte with Gravy
Eggs, butter, gentle heat, and a dark thread of veal gravy: Œufs en cocotte au jus teach the exact moment to stop cooking, while the yolks still tremble.
Chef Juliette
Eggs en Cocotte à la Lorraine
Four little cocottes, each layered with crisp pork belly, three thin slices of Gruyère, boiling cream, and a softly poached egg: a lesson in how gentle heat turns simple richness into supper.
Chef Juliette
Eggs en Cocotte à la Maraichère
Œufs en cocotte à la maraîchère teaches moisture control: three garden greens held in butter, one softly poached egg above, and a chervil pluche at the last instant.
Chef Juliette
Eggs en Cocotte With Morels
Butter-fried morels, glossy demi-glace, and a softly poached egg meet in one little cocotte. The lesson is gentle heat: set the white, spare the yolk, and serve the sauce gleaming.
Chef Juliette
Eggs en Cocotte à la Soubise
Silky Soubise lines each little pot, an egg poaches gently inside, and concentrated meat glaze circles the trembling yolk: a precise lesson in soft heat, built for four.
Chef Juliette
Moulded Eggs
Butter every curve, poach the eggs gently in a bain-marie, then let them settle before turning them onto toast. Œufs moulés make precision look generous, with tender whites and soft golden yolks.
Chef Juliette
Moulded Eggs à la Carignan
Shell-moulded eggs teach the gentleness of the bain-marie: a tender yolk held in fine chicken forcemeat, turned onto butter-fried toast, then covered with glossy Châteaubriand sauce.
Chef Juliette
Moulded Eggs à la Duchesse
Four truffle-crowned eggs, gently moulded in a bain-marie, sit on gilded Duchesse-potato galettes beneath glossy veal gravy. The lesson is timing: finish every pedestal and sauce before the yolks begin to set.
Chef Juliette
Galli-Marié, Moulded Eggs
Soft scrambled eggs rebound with raw egg, capsicum, and a gentle bain-marie, then unmoulded over artichoke and rice beneath glossy Béchamel: a composed French entrée made manageable at home.
Chef Juliette
Moulded Eggs à la Mortemart
Soft scrambled eggs, strengthened with raw egg and gently poached over truffle, turn out onto crisp mushroom-filled tartlets with a glossy buttered veal glaze: a grand egg dish made calmly at home.
Chef Juliette
Neapolitan Moulded Eggs
Soft scrambled eggs become tender little moulds under tomato-rich, buttered demi-glace: a precise lesson in stopping early, poaching gently, and giving the broiler only a brief final word.
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