Eggs à la reine with mushrooms and ham, a recipe by Karlos Arguiñano
A traditional recipe that combines eggs, béchamel sauce and lots of flavor.
- 8 eggs
- 300 grams of mushrooms
- 2 thick slices of Serrano ham
- 1 onion
- 2 cloves of garlic
- 4 slices of sandwich bread
- 1 tablespoon of flour
- 300 milliliters of milk
- 125 milliliters of dry white wine
- extra virgin olive oil
- shall
- parsley (for garnish)
- Heat 2-3 tablespoons of oil in a saucepan. Peel and finely chop the onion and garlic and sauté them in the saucepan for 8-10 minutes. Dice the ham, add it to the pan, and sauté briefly. Clean the mushrooms, quarter them, and add them to the pan. Pour in the white wine, cover, and cook for 20-25 minutes.
- To prepare the béchamel sauce, heat a tablespoon of oil in a saucepan. Stir in the flour and cook for 2-3 minutes. Gradually pour in the milk, whisking constantly. Season and cook over low heat until it reaches the desired consistency.
- Divide the mushrooms among 4 small earthenware dishes. Cover with the béchamel sauce. Crack 2 eggs into each dish and sprinkle a pinch of salt over each yolk. Preheat the oven and broil for 4-5 minutes, until the egg whites are set.
- Heat 100 ml of oil in a frying pan. Cut the slices of bread into triangles and fry them until golden brown and crispy. Remove them to a plate lined with paper towels. Spread the tips with chopped parsley.
- Serve the small casseroles with 2-3 triangles of bread per serving and garnish with a parsley leaf.
Somewhere between baked eggs and a creamy gratin, Karlos Arguiñano's eggs à la reine with mushrooms and ham combine simple ingredients to achieve a flavorful and very comforting result.
Although today it's considered a recipe for a perfect lunch or dinner any time of year, eggs à la reine were once considered a distinguished dish for the late breakfasts of the aristocracy in classical French cuisine. Over time, the recipe was adapted to the more common ingredients in the Spanish pantry, incorporating Serrano ham and sofrito as key components.
The result is an economical and easy dish, perfect both for including in the weekly menu and for surprising on a special occasion.
Prepare the béchamel sauce
Assemble the small casseroles and bake until golden brown.
Divide the mushrooms among 4 small earthenware dishes.
Cover with the béchamel sauce. Crack 2 eggs into each casserole dish and put a pinch of salt on each yolk. Preheat the oven and broil for 4-5 minutes, until the egg whites are set.
