Beauregard Eggs

Oeufs a la Beauregard

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Eggs
  • ½ Pint of Fresh Milk
  • A Tablespoonful of Butter
  • A Tablespoonful of Corn Starch
  • Salt and Pepper to Taste


Boil the eggs for five minutes, till hard. Then take out of the water and cool, take off the shells, and separate the whites from the yolks, rubbing the latter through a sieve, and chopping the former very fine. But do not mix them. Have the milk ready to boil, and rub the butter and corn starch together, and add to the boiling milk. Then add the whites of the Eggs, and salt and pepper to taste. Prepare previous to this some buttered toast, and cover it now with a layer of this White Sauce, and then add a layer of the yolks of the Eggs. Add another layer of the sauce, and another layer of the yolks, and then the remainder of the sauce. Sprinkle the top with a little salt and pepper, and set in the oven and let it stand two minutes, and serve hot.