Egg in a Glass with Sauce Gribiche

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Egg in a glass was the way eggs were served in traditional coffee houses; a breakfast classic that somehow over time has been forgotten. As they say, “simplicity can sometimes be the ultimate sophistication”. This a simple dish where details count, a perfect farm-fresh soft boiled egg fits the bill. So why not bring back a breakfast classic that is all about simple comfort food, served in a glass.
For me, an egg in a glass, cappuccino, and the newspaper – the weekend is off to a good start.

Egg in a Galss

The perfect egg in a glass:

How to cook the perfect soft-boiled egg? My go-to method is from the American Test Kitchen. Every time I use this cooking method, my soft-boiled eggs are a home run and cooked to perfection. The perfect soft boiled egg has a firm egg white and soft egg yolk. The egg in a glass is a simple breakfast dish with a fresh flavor and the slight saltiness of capers, chopped flat-leaf parsley, and Dijon Mustard.

The American test kitchen method:

They tested approximately 1000 eggs to perfect the cooking method of a soft-boiled egg.
First, be sure to use large eggs that have no cracks and are cold from the refrigerator. Because precise timing is vital to the success of this cooking method, it is strongly recommended to use a digital timer. The whites of an egg set at 180 degrees F (82 degrees C), while the yolk will cook through if it gets past 158 degrees F (70 degrees C). With using only a ½ inch of water, the steam coming off the water is a regular, constant 212 degrees F (100 degrees C)  and allows the eggs to cook really quickly, without giving the yolk time to set up.
You can use this method of steaming the eggs for one to six large, extra-large, or jumbo eggs without altering the timing. Cook exactly for 6 1/2 minutes.

Egg in a Glass

Facts about eggs:

There have been endless discussions about eggs and if they are good or bad for you. There will most likely be more discussions for a long time to come. For most people, eggs are a nutritious meal, and eating an egg a day in combination with a balanced diet is a reasonable thing to do. Eggs are packed with protein, vitamins, and minerals and are often referred to as “nature’s multivitamin”. Here is a great link with information about the benefits of eggs.
On the other hand, we all agree, bacon, white bread slathered in butter, and cinnamon rolls with 1200 calories are the bigger problem. There are great healthy alternatives that match extremely well with eggs.
I love with my eggs, seasonal grilled vegetables, avocados, or broiled tomatoes and grains. Most eggs at the supermarket come from factory-raised chickens fed grain-based feeds. The healthiest eggs are omega-3-enriched eggs or eggs from hens that are raised in pasture. One way to get your supply of farm fresh eggs is, of course, your local farmer’s markets. Always visually inspect eggs before buying them. Check for cracks or liquid in the carton to ensure there are no broken eggs. 

Sauce Gribiche:

Sauce Gribiche is a classic French sauce. A gribiche (gree-beesh) is more like a tartar sauce, a slightly emulsified “mayonnaise” that blends together 6 simple ingredients: Olive oil, red wine vinegar, eggs, capers, cornichons, and flat-leaf parsley. Made with a good quality Extra Virgin Olive Oil, it has an unmistakable flavor, which I find hard to resist.
Using a good quality red wine vinegar adds to the flavor and I prefer to use flat-leaf parsley that will brighten the flavor so much more than curly parsley. Start looking at parsley as more than a garnish, start looking at it as a herb that tells a story about bold, amazing flavors. Sauce gribiche goes extremely well with basically everything, from the egg in a glass to crispy roasted potatoes to grilled vegetables.  In the summertime, one of my favorite meals is to serve chilled sliced roast beef, grilled asparagus, or grilled artichokes with sauce gribiche.

Egg in a Glass

Egg in a Glass

 

Egg in a Glass with Sauce Gribiche

The Taste

Simple, fresh flavor with the slight saltiness of capers, chopped flat-leaf parsley, and Dijon Mustard.
Food simplicity can sometimes be the ultimate sophistication.

The Process

A simple dish where details count like using a farm-fresh perfectly cooked egg.
Easy to prepare and the egg cooking method makes the perfect soft-boiled egg.

The Verdict

So just how simple is it to make an egg in a glass?
It is extremely easy and if you’re like me, you already have most of these ingredients in your kitchen.
The recipe comes together quickly and makes the perfect Sunday breakfast.
I’m looking forward to spring, chilled sliced roast beef, sauce gribiche, and grilled fresh vegetables.

Chef Tips

I make my sauce Gribiche with flat-leaf parsley, however, feel free
to add dill, tarragon, or chives and explore different flavors.

 

 

Egg in Glass

Egg in a Glass with Sauce Gribiche

Chef Norbert
A simple dish where details count like using a farm-fresh perfectly cooked egg. Easy to prepare and the egg cooking method makes the perfect soft-boiled egg.
Prep Time 15 mins
Cook Time 6 mins
Total Time 21 mins
Course Breakfast
Cuisine French
Servings 2 people
Calories 319 kcal

Recommended Equipment

1 Cast Iron Sauce pan
1 Whisk
1 Tongs 9"
1 Saute Pan

Ingredients
  

  • 5 each eggs large
  • 1 tbsp Dijon mustard
  • 2 tbsp capers chopped
  • 3 turns black peppercorn
  • 4 tbsp flat leaf parsley chopped
  • 1 tbsp red wine vinegar
  • 4 tbsp extra virgin olive oil
  • 2 tbsp cornichons chopped
  • 1 tsp extra virgin olive oil
  • 2 slices Prosciutto sliced thin

Instructions
 

Cut and fry prosciutto

  • Cut sliced prosciutto into julienne and "fry" with a little olive oil in a medium-hot sauté pan until you have cracklings and set them aside.
    1 tsp extra virgin olive oil, 2 slices Prosciutto

Cook the eggs:

  • Bring 1/2 inch water to boil in a medium saucepan over medium-high heat. Using tongs, gently place eggs in boiling water (eggs will not be submerged). Cover saucepan and cook (steam) eggs for exactly 6 1/2 minutes. Remove cover, transfer saucepan to sink, and place under cold faucet. Remove eggs from saucepan, peel, and set aside.
    5 each eggs

Make the Gribiche sauce:

  • Take one cooked egg for the sauce and place it in a bowl with the Dijon mustard. Mash the egg with a small whisk to combine with the mustard. Slowly drizzle the oil and blend to create an emulsion. Add the red wine vinegar chopped parsley, cornichons, and capers. Season with fresh ground peppercorn.
    1 tbsp Dijon mustard, 2 tbsp capers, 4 tbsp flat leaf parsley, 1 tbsp red wine vinegar, 4 tbsp extra virgin olive oil, 2 tbsp cornichons, 3 turns black peppercorn

Presentation

  • Place sauce Gribiche in the bottom glass, place the soft boiled egg on top, and garnish with crispy prosciutto cracklings. Serve with toast points and enjoy.

Nutrition

Serving: 1 portion | Calories: 319kcal | Carbohydrates: 3g | Protein: 2g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 47g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 548mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g

Nutrition information is calculated using an ingredient database and should be considered an estimate

Keyword Quick & Easy
Tried this recipe?Let us know how it was!

Join the Conversation

  1. Carolyn Meyer Marker says:

    I woke up with a craving for an egg dish that used prosciutto, capers and some type of sauce. This was perfect and beautiful, and I loved it!

    I am so glad I found your blog – I don’t follow any other chefs or bloggers but I am now following you. I 100% agree with your philosophy on healthy food and being delicious, and using quality ingredients. Thanks for making my morning brighter!

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