A legendary creation by Fernand Point, this unique recipe features sliced hard-boiled eggs arranged over a luxurious mixture of heavy cream, Béchamel sauce, and Hollandaise sauce. The base is enriched with mushrooms cooked in dry white wine, infusing a rich, aromatic depth. Once assembled, the dish is broiled in the oven until beautifully golden and bubbling—a true masterpiece of French cuisine.
🍴 RECIPE:https://www.thefrenchcookingacademy.com/recipes/baked-eggs-with-creamy-sauce-and-mushrooms
video on how to make a classic hollandaise plus one of its derivative: https://youtu.be/WhjBH0FF_CE?si=OVClGVfcHoxQpChV
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30 Comments
Wow! I'm drooling over this
It looks and sounds very delicious and exquisite. It is a cooking explosion and experience.
That looks absolutely delicious. This recipe will definitely be added to my Wow! recipes. 😊
Really enjoyed this video. This is such a unique recipe that was so interesting to learn about.
Straight, Clear and very tasty. Thanks for your beautiful videos.
I am eggsited
Thank you for finally getting Point’s cookbook and making one of his classic recipes!! I hope you do more!! In particular, his lobster recipes are not very difficult and are amazingly delicious. And his salmon poached in Chateau Grillet is a classic and the best salmon dish I have ever made.
I think I understand the comment about not cooking for some people. I’ve worked in my own diner. Reputation is very important. Some customers have complaints which are really more about their own demons than the quality of the food. For some, being “the customer” brings a feeling of authority that may be missing from their life. While their personal life may be unfortunate, unwarranted criticism is harmful to a business. I’ve asked a patron to leave who was making a loud (and unfounded) fuss about the food. The customer is not always right and sometimes can take unfair leverage if allowed. One customer thought a spot of flour on our freshly baked (from scratch) bread was mold. She didn’t know any better but she presented herself as if she did. The bread was hardly an hour from the oven. It wasn’t her mistake as much as her haughty attitude. I wouldn’t want to cook for her again either. I’m guessing that “not liking a customer “ may have been based on the customer’s behavior rather than for no apparent reason as the statement seems to imply. Either way, I salute him for it!
He loved Campagne=He was a heavy alcoholic
3,84256 Billion kcal ! 😅
So many things I would never had know without you. Merci bien.
That's crazy! It's like a magic trick. So beautiful, and I can only imagine the flavor. Wonderful!
C'est magnifique!
Merci pour le conseil pour la sauce béchamel
I really love when you go into the origin of French high end cooking with the classic chefs and show how to make these kinds of dishes.
I have to try this! Thank you
You DO know that Fernand Point's book "Ma Gastronomie" is available in English … and has been available for almost two decades, don't you? My copy is from 2008. It was republished in English translation by Thomas Keller of "The French Laundry". (You should try Fernand Point's "Poularde Farci Aga Khan" – the best chicken dish I have ever eaten – which is described by him thus: “Stuff a plump young chicken with chicken livers, foie-gras and chopped tarragon. Roast it very slowly and baste with cream. Prepare a béarnaise sauce without shallots and spoon it over the chicken before serving.” It works very well if cooked sous-vide, by the way.)
Oh my! Looks scrumptious!
This recipe did not look appetizing at all. I would never make this dish.
Looks absolutely delicious. Thanks for sharing. Best wishes from Cornwall, UK
For other lazy people like me Amazon has delicious organic packages of hollandaise. I usually add tarragon because I love Burnese.
A bagette would be delicious with this!
I’m sure he was talented but drinking a magnum of champagne every day?! That’s gross!
Nous avons tellement de recettes avec des oeufs, ma préférée reste les œufs mimosa 😍 bravo pour toutes les recettes françaises que vous partagez, moi je decouvre la cuisine americaine qui est très bonne aussi bien que parfois elle me surprend, j’aime bien. We have so many recipes with eggs, my favorite remains the mimosa eggs 😍 bravo for all the French recipes you share, I'm discovering American cuisine which is very good as well as sometimes it surprises me, I like it.
It seems to me you could put the eggs in a strainer of some kind and lower them into the sauce and not have to stir them, which might make them fall apart.
Good one Stephan! I have this book in English. A classic. His famous quote “I’m easy to please, I only like the best!”.
Love it! use hollandaise so that people won't make it at home. Ha
Merci 🙏
This is how French women stay slender: lots of cream, butter and cigarettes!
This looks like the fanciest way to have a heart attack. Like I've seen trashy American food heart attacks but this one is truly posh.