Julia’s Eggs, Jane’s Style
by Jane Collinge Mack

A few Christmases ago, I was given this cookbook, “Mastering the Art of French Cooking.” It was the hottest cookbook on the market because of the movie Julie and Julia. I read the first few pages and I could see that Julia Childs was very serious about learning the French cuisine. The first few chapters gives details on kitchen equipment, definitions, ingredients, measurements, temperatures, cutting of vegetables (with an illustration on how to hold and use a knife), and cooking with wine.

In the forward to the book, written by Julia herself, she encourages you to take your time and to read the entire recipe ahead of time, doing EXACTLY what the recipes says, including HOW it is done. Not only was I learning more about French recipes, but about technique. 

This cookbook is pretty easy to follow and is also illustrated. The first recipe I made was the Boeuf Bourguignonne, which was a main recipe used in the movie Julie and Julia. The first time I made this recipe, I used every pan in my kitchen, and it was FABULOUS. Since then, I’ve made the dish several times and with practice, I use only 2-3 pans to perfect this dish. The magazine will supply you with the online link to make this recipe when your time permits. http://www.food.com/recipe/boeuf-bourguignon-a-la-julia-child-148007

Julia’s Eggs is another WONDERFUL dish. It’s a perfect breakfast item for special holidays. My kids will find any excuse for a holiday, such as this past Memorial Day, Veterans Day, Columbus Day to request this unique breakfast. This dish uses 2 frying pans and a sauce pan. It sound like a lot, but 2 pans will be cooking slowing, while the eggs are made in the second pan. The recipe is officially called Oeufs Sur Canapes. It is a poached egg on a piece of sautéed bread with a delightful sauce. We have, on occasion, splurged and also added a small crab cake to this mixture, which is my husband’s favorite.

Julia’s Eggs

• Pan #1 - Sauteed bread
• 1 stick of butter
• 1 loaf of French/Italian bread cut in ½ inch slices (1 slice of bread per egg)
• Place ½ stick of butter in a frying pan over very low heat and let this simmer.
  
  
• Pan #2 - Boiling water
• Place 2-3 cups of water in this pan to boil. The pan should hold at least 3 inches of water
  
  
• Pan #3 - Small sauce pan
• 1 Tbsp of minced or chopped onions
• 1 Tbsp butter
• ½ tsp of minced garlic or one clove of garlic
• 1-½ cups of white wine
• ¼ cup of chicken or beef bouillon
  
• Later add:
• 1-½ tbsp of cornstarch
• 1-¼ cup of cream (or half and half)
• ½ cup of shredded cheese

Place the onions, butter, garlic, wine and bouillon in the saucepan on medium heat.  Watch this carefully. When this simmers down to about ¼ cup, turn the heat off.

By this time, it is time to flip the bread in pan #1 over to the other side, along with adding another ½ stick of butter.

It is also time to start cooking the eggs in pan #2. Once the pan has boiling water, slowly drop the eggs into the pan. Depending on the pan, I usually cook around 4 eggs at a time. Set the timer for 2 minutes.With a wooden spoon, slowly spoon the boiling water over the eggs.When the timer goes off, turn off the heat (pan #2).

Take the sauce mixture in pan #3 and add the cream/cornstarch and cheese to the mixture and stir. This will thicken immediately.

Now, take your sauteed bread and plate this; then place an egg on top of the toast, then cover the eggs with a heaping tablespoon of the sauce. If you’re adding the crab cake, then it is bread, crab cake, egg and then sauce. Serve immediately and wait to be told you are a fabulous cook!

Jane Collinge Mack has been a Pitman resident for the past 15 years and is the owner of Jane Mack Consulting Inc.




Jane is a regular writer for The Women of Gloucester County online magazine and is our Executive Homemaker columnist. From gourmet cooking to troubleshooting old mainframe systems, she will share great ideas and fun tips with us.

Jane is also the mother of three daughters and is married to Rick, a pretty handy guy himself.