Eggs Newburg

Sherry and Brandy Cream Sauce with Hard-Boiled Eggs is an elegant and indulgent dish that transforms ordinary hard-boiled eggs into a delectable treat. The rich and creamy sauce, infused with the flavors of sherry and brandy, elevates this classic dish to new heights. This recipe is perfect for a special brunch, light dinner, or as an appetizer for gatherings.

INGREDIENTS:

• 6 eggs
• 1 cup cream (or milk)
• 3 tablespoons butter
• 2 tablespoons sherry
• 2 tablespoons brandy (optional)
• 1 saltspoon pepper
• 1 teaspoon salt
• Dash of paprika
• Toast (for serving)

INSTRUCTIONS:

Hard Boil the Eggs:

1. Start by hard-boiling 6 eggs. Place them in a saucepan, cover with cold water, and bring to a boil. Once boiling, reduce the heat and simmer for about 9-12 minutes.
2. After cooking, immediately transfer the eggs to a bowl of cold water to stop the cooking process. This helps in easy peeling.

Prepare the Creamy Sauce:

1. In a separate saucepan, combine 1 cup of cream (or milk) and 3 tablespoons of butter. Heat the mixture over medium heat until it’s hot but not boiling.
2. Add 2 tablespoons of sherry and 2 tablespoons of brandy (if using) to the cream mixture. Stir well to incorporate.
3. Season the sauce with 1 saltspoon of pepper and 1 teaspoon of salt. Allow the sauce to cook for about three minutes, allowing the alcohol to evaporate while the flavors meld.
4. In a separate bowl, beat the yolks of 4 eggs vigorously. Gradually add this to the hot cream sauce while continuously stirring. Continue stirring until the sauce thickens.

Add Paprika and Serve:

1. Once the sauce has thickened to your desired consistency, add a dash of paprika for an extra layer of flavor. Stir well to combine.

Assemble and Serve:

1. Place the hard-boiled eggs, cut in half, on slices of toast.
2. Pour the creamy sherry and brandy sauce generously over the eggs and toast.

TIPS:

• Perfectly Hard-Boiled Eggs: To achieve perfectly hard-boiled eggs, follow the boiling method mentioned in the instructions. After cooking, it’s crucial to transfer the eggs to cold water immediately to prevent overcooking and make them easier to peel.
• Alcohol Options: The recipe calls for both sherry and brandy, but you can omit one or both alcohols if you prefer a non-alcoholic version. The sherry and brandy add depth and complexity to the sauce, but it’s still delicious without them.
• Sauce Thickness: Adjust the thickness of the sauce to your liking. If you prefer a thicker sauce, cook it for a bit longer. Conversely, if you want a thinner consistency, you can add a little more cream or milk.
• Paprika Garnish: Paprika not only adds a pop of color but also enhances the flavor of the dish. Feel free to sprinkle a bit more paprika on top just before serving for an appealing presentation.
• Toast Choices: While this recipe suggests serving the dish on slices of toast, you can get creative with your bread choices. Consider using crusty bread, baguette slices, or even English muffins as a base.

Sherry and Brandy Cream Sauce with Hard-Boiled Eggs is a delightful combination of textures and flavors. The creamy sauce with its subtle notes of sherry and brandy complements the hearty eggs beautifully. Whether you’re preparing it for a special occasion or a cozy meal at home, this recipe is sure to impress your guests and satisfy your culinary cravings. Enjoy!