Eggs, Grand Duc Recipe

toast topped with asparagus, cheese sauce and poached eggAsparagus and eggs pair beautifully, and hum of spring, so I was thrilled to come across a hundred-year-old recipe for Eggs, Grand Duc which is a delightful, surprisingly modern, egg and asparagus recipe.

Toast is topped with long, graceful spears of asparagus, which is immersed in a creamy cheese sauce. And, it all is topped with a perfectly poached egg.

The presentation is lovely, and would be perfect for a small Spring brunch.

Here’s the original recipe:

Source: American Cookery (March, 1919)

Here’s the recipe updated modern cooks. To make this dish more visually appealing, I used whole slices of toast instead of the toast squares called for in the original recipe. I also assembled the ingredients in a different order than called for in the original recipe.

Eggs Grand Duc

  • Servings: 4
  • Difficulty: moderate
  • Print

1/2 pound asparagus

4 eggs

2 tablespoons butter

1 cup milk

2 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon paprika

1/3 cup grated cheese (I used cheddar.)

4 slices of bread, toasted


Trim asparagus spears to remove the tough sections at the bottom of the stalks. Place asparagus in a pan with a steamer. Put water in the bottom of the steamer, and cover. Heat to a boil; then reduce heat until the water simmers. Steam for about 5 minutes or until the asparagus is tender. (If preferred the asparagus can be roasted instead of steamed.)

Poached Egg Directions

Bring 1 1/2 to 2 inches of water to a boil in a skillet, then reduce to a simmer. Break each egg into a small bowl or cup, then slip into the water. Cook for 5 minutes. Remove the poached eggs from the water using a slotted spatula, and drain on paper towels.

Cheese Sauce Directions

Using medium heat, melt butter in a saucepan; then stir in the flour and salt. Gradually add the milk while stirring constantly. Then add the cheese; continue stirring until the sauce thickens.

To Assemble

On the top of each slice of toast, arrange one-fourth of the cooked asparagus. Spoon cheese sauce on top of the asparagus, and top with a poached egg.

44 thoughts on “Eggs, Grand Duc Recipe

  1. Now I’m thinking about the egg poacher I used to have. It disappeared somewhere along the way. I”ve never poached an egg without using a poacher, but it might be worth developing the skill — or buying a new poacher — to try this.

    1. I don’t find it difficult to make poached eggs without a poacher. You may want to give it a try, and see what you think. My mother had an egg poacher, but when I got married I didn’t have one. I decided to try making poached eggs without a poacher using the directions in the Betty Crocker cookbook. They turned out just fine and I’ve been making them ever since without a poacher.

    1. It’s yummy. There are some wonderful hundred-year-old recipes, and I sometimes wonder why some recipes, like this one, are not commonly made today.

  2. I love asparagus but had never thought of eating eat with egg. It looks good and I am going to give it a try. Thanks for sharing this. Hugs

  3. This one is just in time for asparagus season! I love the old recipes using eggs with vegetables, and often they were hardboiled. They were so often grated and creamed and added to everything from mayonnaise to tomato sauces.

  4. Did you use rye bread? You did a lovely job of photography! Even made me tempted to think I might just like an egg on top… but maybe I leave that part out on my toast.πŸ˜€

    1. Thank you for the kind words. I used whole wheat bread; but, now that you mention it, I think that rye bread would work really well with this recipe.

  5. Your post just goes to show that some recipes never go out of style. This is definitely as up to date as can be…I had a similar breakfast at a restaurant recently.

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