Many recipes evolve across the years. Eggs Beauregard is a recipe that has changed. According to Wikipedia, it historically was hard boiled eggs in a cream sauce, while it now is generally a dish containing biscuits with gravy, fried eggs, and sausage. However, the recipe for Eggs Beauregard that I found in a hundred-year-old cookbook is made by putting spinach in a cream sauce, adding eggs, and then topping it with cheese.
I don’t know why the old recipe I found is different from the Wikipedia descriptions of both the old and modern versions of Eggs Beauregard, but I’m glad I made this recipe. It’s a keeper. It’s tasty, and makes a beautiful breakfast or brunch dish.
My husband said that I should make Eggs Beauregard again, which is a high compliment from him.
Here’s the original recipe:
When I made this recipe, I assumed that it called for 2 cups of cooked spinach. A 9-ounce bag of fresh spinach makes about 2 cups of cooked spinach. (Frozen or canned spinach could also be used.) It is important to heat whichever type of spinach is used; otherwise, this dish would need to be baked for more than 20 minutes.
The recipe doesn’t call for salt and pepper, but I sprinkled a little on the eggs since eggs are often topped with salt and pepper.
I did not want the eggs to spread out over the spinach, so for each egg, I pushed the spinach aside to make a hole. I used canning jar rings to keep the hole open until I put the egg in it. Once I placed the eggs in the holes, I removed the rings.
Here’s the recipe updated for modern cooks:
Eggs Beauregard
2 cups cooked spinach, chopped (A 9-ounce bag of spinach makes about 2 cups when cooked. Frozen or canned spinach could also be used.)
1 tablespoon butter
3/4 tablespoon flour
1 cup milk
4 eggs
salt and pepper
1/2 cup grated cheese
Step 1. Preheat the oven to 350° F.
Step 2. If using fresh spinach, wash and chop; then put in a pan with the water that is clinging to the spinach. Using medium heat, cook until the spinach wilts. (If using frozen or canned spinach, heat the spinach.) Remove from heat; and, if needed, drain to remove excess liquid.
Step 3. In the meantime, in another pan, using medium heat, melt butter, then stir in the flour. Gradually, add the milk while stirring constantly. Continue stirring until the white sauce begins to thicken.
Step 4. Stir the white sauce into the spinach.
Step 5. Put the spinach mixture in a flat baking dish. (A 9 inch by 9 inch works well.)
Step 6. Make four holes in the spinach where the eggs can be placed, then put an egg in each hole. (I used canning jar rings to keep the holes open. Once the eggs were placed in the holes, I removed the rings.) Sprinkle salt and pepper on each egg.
Step 7. Sprinkle with grated cheese, then bake in the oven until the egg whites are opaque and set (about 20 minutes). Remove from oven and serve.
That looks great. I always do a double take though, when I see American recipes calling for ‘biscuits’. As you probably know, ‘biscuits’ to us are ‘cookies’ to you. I’m never very sure what your ‘biscuits’ are!
That recipe looks like a delicious take on eggs Florentine. I like your idea for preventing the eggs from spreading.