Poached Eggs 'Gambrinus'

Poached Eggs 'Gambrinus' Recipe - Vegetarian Food from Belgium

Region / culture: Belgium | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Poached Eggs 'Gambrinus' is a delicious and unique dish that combines the delicate texture of poached eggs with a flavorful beer-based sauce. This recipe is perfect for a special brunch or dinner, and is sure to impress your guests with its rich and savory flavors.

History

The origins of Poached Eggs 'Gambrinus' can be traced back to Belgium, where beer is a popular ingredient in many traditional dishes. Named after the legendary King Gambrinus, who is said to have been a great lover of beer, this dish showcases the rich and complex flavors of Belgian beer in a unique and creative way.

Ingredients

4 eggs
0.5 bottle of Belgian beer (such as Kriek) or lager
60 g of butter
1 tbsp of flour
0.5 tsp of sugar
1 dcl of cream
4 slices of bread
1 tbsp of chopped parsley
salt
pepper

How to prepare

Bring the beer to a boil in a saucepan.
Break the eggs into small bowls and carefully slide them into the beer.
Poach the eggs for 3-4 minutes, or until they are set.
Remove the eggs from the beer using a slotted spoon, drain, and keep them warm.
Strain the beer into a jug.
Make a roux by combining the butter and flour, then gradually add the strained beer until the sauce is smooth and thick.
Add the sugar and cream to the sauce, and mix well.
Adjust the seasoning.
Cut off the crusts of the bread slices and shape them into ovals or rounds.
Fry the bread slices in the remaining butter.
Place one poached egg on each slice of fried bread.
Spoon the sauce over the eggs.
Sprinkle with chopped parsley.
Serve very hot.

Variations

For a lighter version, you can use a light beer or broth instead of the Belgian beer.
Add some cooked bacon or smoked salmon on top of the poached eggs for an extra layer of flavor.

Cooking Tips & Tricks

Be sure to use a good quality Belgian beer for the sauce, as it will greatly impact the flavor of the dish.

- Poaching the eggs in the beer adds a unique depth of flavor, so be sure to cook them just until they are set for the best results.

- Making a roux with butter and flour is a classic technique for thickening sauces, so be sure to cook it until it is smooth and thick before adding the beer.

Serving Suggestions

Serve Poached Eggs 'Gambrinus' with a side of crispy bacon or sautéed spinach for a complete and delicious meal.

Cooking Techniques

Poaching the eggs in beer adds a unique flavor to the dish, so be sure to cook them just until they are set.

- Making a roux with butter and flour is a classic technique for thickening sauces, so be sure to cook it until it is smooth and thick before adding the beer.

Ingredient Substitutions

If you don't have Belgian beer, you can use any other type of beer or broth for the sauce.

- You can use whole wheat bread instead of white bread for a healthier option.

Make Ahead Tips

You can poach the eggs and make the sauce ahead of time, then reheat them gently before serving for a quick and easy meal.

Presentation Ideas

Serve Poached Eggs 'Gambrinus' on a bed of arugula or watercress for a beautiful and elegant presentation.

Pairing Recommendations

Pair this dish with a crisp and refreshing Belgian beer or a glass of white wine for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Poached Eggs 'Gambrinus' contains approximately 350 calories.

Carbohydrates

Each serving of Poached Eggs 'Gambrinus' contains approximately 20 grams of carbohydrates.

Fats

Each serving of Poached Eggs 'Gambrinus' contains approximately 25 grams of fats.

Proteins

Each serving of Poached Eggs 'Gambrinus' contains approximately 15 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin B12, vitamin D, and iron.

Alergens

This recipe contains eggs, dairy, and gluten.

Summary

Poached Eggs 'Gambrinus' is a rich and flavorful dish that is high in fats and proteins, making it a satisfying and indulgent meal.

Summary

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Poached Eggs 'Gambrinus'. It was a warm summer day, and I was visiting my dear friend, Mrs. Jenkins, in her quaint little cottage by the seaside. Mrs. Jenkins was a master in the kitchen, and I always looked forward to learning new recipes from her.

On this particular day, as we sat in her cozy kitchen sipping on tea, Mrs. Jenkins pulled out a worn and tattered recipe book from her cupboard. She flipped through the pages until she landed on a recipe for Poached Eggs 'Gambrinus'. As she read out the ingredients and instructions, my mouth watered in anticipation.

Mrs. Jenkins explained that Poached Eggs 'Gambrinus' was a traditional recipe from her grandmother, who had learned it from a dear friend many years ago. The dish was named after the legendary King Gambrinus, a mythical figure known for his love of good food and drink.

I watched in awe as Mrs. Jenkins demonstrated how to poach the eggs perfectly, how to make the rich and creamy hollandaise sauce, and how to assemble the dish with the perfect balance of flavors and textures. It was a true work of art, and I knew I had to learn how to make it myself.

Mrs. Jenkins graciously shared the recipe with me, and I made sure to jot down every detail in my own recipe book. Over the years, I practiced and perfected the recipe, adding my own little twists and tweaks to make it truly my own.

As I cooked Poached Eggs 'Gambrinus' for family and friends, they always marveled at the dish and asked for the recipe. I would smile and tell them the story of how I learned it from Mrs. Jenkins, passing on the tradition and the love for good food.

I remember one particular dinner party where I served Poached Eggs 'Gambrinus' to a group of food enthusiasts. The dish was met with rave reviews, and I was even asked to share the recipe at a local cooking demonstration.

As I stood in front of the crowd, explaining the history and the technique behind Poached Eggs 'Gambrinus', I felt a deep sense of pride and satisfaction. I realized that I had become a custodian of this special recipe, carrying on the tradition and sharing it with others.

Over the years, I have continued to make Poached Eggs 'Gambrinus' for special occasions and gatherings. Each time I prepare the dish, I am reminded of that warm summer day in Mrs. Jenkins' kitchen, and the sense of wonder and excitement I felt when I first learned the recipe.

I am grateful for the knowledge and the passion for cooking that Mrs. Jenkins instilled in me, and I will always cherish the memories of our time together in the kitchen. Poached Eggs 'Gambrinus' will forever hold a special place in my heart, a reminder of the joy and the magic that can be found in a simple recipe shared among friends.