Los Huevos a la Reina - The Queen's Eggs

LOS HUEVOS A LA REINA ... THE QUEEN´s EGGS ...

 

FOR 4:

 

4 large eggs

150 grams of Iberian Ham or Smoked Turkey

1 spring onion with long green stems or 1 leek

1 green pepper corn

1 glass of homemade tomato sauce

1 shot glass of dry white wine of choice

1 teaspoon of all purposed flour

1/2 glass of cream

a few slices of rustic country style bread

Evoo, salt and freshly ground pepper

white pepper . a pinch

a pinch or shaving of nutmeg

fresh minced parsley for adorning

 

1) in a casserole of clay earthenware, drizzle some Evoo and sauté the onion or the leek; you can also employ shallots if available

2) Now add salt and freshly ground pepper and slice the turkey or ham in tiny strips called virutas and dust in the flour and sauté

3) Then, in a saucepan combine the tomato sauce ( meatless ) and the white wine and raise heat, and burn off the alcohol and then, lower to simmer

4) add the cream to the tomato sauce and stir gradually clockwise and gently

5) now season with a shaving of nutmeg or sprinkle ground nutmeg

6) Simmer 2 mins.

7) Now add the sauce to the earthenware

8) keep all on very low flame

9) add the eggs - keeping the yolks from over cooking --- like a sunnyside up on the bed of tomato sauce combined with the sautéed onion or leek

10) in a separate sauté pan; slice the bread in small diced chunks and sauté in Evoo to make croutons

11) re-adjust all spices and the parsley

12) SERVE WITH BREAD CROUTONS ON TOP OF THE SUNNYSIDE UP EGGS, ON A BED OF DRIZZLE TOMATO SAUCE

 

DIP CROUTONS IN THE TOMATO SAUCE, AND ENJOY ... VERY DELICIOUS ...

 

This Iberian dish hails from centuries ago ... and under Moorish rule, eggs were a symbol of fertility ... French writer and Sybarite, Alexandre Dumas, wrote about this dish in his work on Iberian Gastronomy called LA COCINA ESPAÑOLA ...

 

It is very popular to have eggs as a first course, here in Iberia, and then, a light main ... or followed by a salad, or have the eggs as a 2nd main course, and a salad as a starter ...

 

Kindest regards,

Margi.