Bringing back a classic: The timeless appeal of Parisian eggs
French cuisine has long been considered synonymous with elegance and sophistication. Although breakfasts in France often rely on sweet pastries, such as croissants or baguettes with jam, eggs also play a significant role in the French culinary repertoire. Particularly popular are dishes where eggs are the main ingredient, served both for breakfast and other meals.
One such classic recipe is Parisian eggs, whose origins date back to 1904. This dish combines the simplicity of preparation with the exquisite taste characteristic of French cuisine.
The 1904 Parisian eggs recipe
Ingredients:
- 2 eggs,
- 2 slices of your favourite ham,
- 2 teaspoons of chopped tomatoes,
- a bit of grated Parmesan or another preferred cheese,
- a bit of butter for greasing the baking dish.
Preparation method:
- Cut off the top of a roll and hollow out the centre.
- Place the chopped tomatoes at the bottom, then lay a slice of ham and crack a whole egg on top.
- Sprinkle with grated Parmesan.
- Grease a baking dish with butter, place the prepared rolls in it, and bake in an oven preheated to 200°C for about 20 minutes, until the egg sets and the cheese is golden brown.
French-style breakfast
French people value variety in preparing eggs. Besides Parisian eggs, cocotte eggs (œufs en cocotte), where eggs are baked in small dishes with cream, vegetables, or cold cuts, are also popular. Another classic dish is French scrambled eggs, prepared with butter, often with herbs, and served on a crispy baguette.
It is also worth mentioning Benedict eggs (œufs bénédictine), which, although of American origin, have gained great popularity in France. This dish consists of poached eggs served on a split roll with a slice of ham or salmon, drizzled with hollandaise sauce.
French cuisine is renowned for its skill in combining simple ingredients into sophisticated dishes. Parisian eggs are an excellent example of a dish that, despite its simplicity, delights with taste and presentation elegance. It's worth trying out this 1904 recipe to experience the atmosphere of a Parisian bistro serving this classic dish at your own table.
