An easy 15-minute appetizer or simple satisfying dinner when served with salad: cheesy eggs with a creamy sauce (use leftover Easter eggs!)
Leave it to the French to concoct such a simply elegant and nourishing dish.
And not just any French chef; the origins of this cheese-sprinkled egg originates with an apprentice of a the legendary father of French cooking: Auguste Escoffier. The fascinating story goes like this…
The recipe was found in an old wooden trunk, a pirate treasure type trunk, hidden away in the corner of a dusty attic for generations. The handwritten recipes were discovered in 1963 in the upper room of an old Pennsylvania home by Karen Blumensaadt, the teenage granddaughter of Escoffier’s apprentice.
The full tale was told in last month’s issue of Feast Magazine – as Karen now lives in St. Louis and has recently released A Culinary Legacy: From Escoffier to Today the story and recipes of her grandfather, Axel Blumensaadt.
I was enthralled by Karen story. Having fallen in love with France as a teenager myself, (I was lucky enough to travel to visit the family of our French exchange student in the Champagne region when I was 16,) I could hardly wait to try Blumensaadt’s recipes.
I adapted her recipe. But I’m pretty sure she, her grandfather and Escoffier would approve. The book’s introduction is penned by Escoffier’s great-grandson, Michel. I adore Michel’s take on how his famous grandfather’s cooking should be interpreted today:
“Cooking, [will] remaining an art [but] we will enhance the nutritive and taste value of dishes. That will drive us toward lighter dishes and shorter menus. But basic cooking principles and quality [ingredients] will remain unchanged.”
Wow. I’m pretty sure that’s some of the best cooking advice I’ve heard: Enhance nutrition and taste, but keep the beautiful basics of French cooking the same.
What do you make with leftover Easter eggs? Do you ever cook French food?