Baked Eggs ‘n’ Gravy

Baked Eggs ‘n’ Gravy

Serves: 2
Cost: ~€2.50-€6.50 (depending on type of eggs used)
Preparation and cooking time: ~20 minutes
Calories: ~310

My wife belongs to an expat mothers’ group in Paris (called Message, in case anyone ever ends up having a baby in the Paris area. They’re very good – they offer all sorts of resources and you get to meet a lot of fellow mothers; many of whom are, or have been, in a similar situation to my wife and the community really puts you at ease about the prospect of giving birth in a foreign country). Once a year they have a bring and buy sale to raise money and a couple of weeks ago my wife decided to volunteer a couple of hours of her time, helping set the stands up and so forth before they opened up. I got to spend some quality time with my son and set off to explore the surrounding streets while I waited.

Despite William now weighing in at a hulking 12.1kg (and incidentally I think I’m really going to have to retire the sling I use because he’s now such a big lug that my back suffers terribly after even a short time with him in it!) I was in luck this day. The sky was blue, even if there was a brisk wind, and the sun shone down from the sky, and… what’s that I saw at the end of the street? Yup – it appears that the town has a market on Saturday and it was in full swing when I arrived. I stopped by an ATM to take out some money – with the sole intention of buying a coffee, and a coffee only. I hadn’t had one yet so I wandered past the myriad vegetable stands until I came across a bakery which served coffee. I went inside and was delighted to see that there was a huge bank of ovens down one wall and a flour-covered baker was in the middle of pulling out huge sheets of freshly baked pains au chocolat. Peeking into the back of the bakery I could see an array of various rolling and mixing machines. I was so pleased to see this… normally, a lot of the baking goes on behind the scenes in bakeries… sometimes even downstairs in the building’s basement, so seeing freshly baked pastries being pulled out of the oven in front of your eyes was a real treat for the senses. I was a good boy though and avoided the buttery treats… sticking to just my usual double espresso.

After drinking this I then started wandering around the market and wow, do I wish we had this market near my apartment. They had a Greek and Cypriot stall, an Italian stand which was even selling Limoncello, which I’ve never seen sold before, not to mention the cold meats available and just up the way was another place selling fresh roasted chickens, potatoes, stuffed turkey rolls and ribs. I walked past a stall selling a scarily large quantity of different cheeses, as well as massive mountains of fresh butter. “Must resist” I thought… and then I saw them – goose eggs. “Only €8 for 3″ said the sign. I’d had duck eggs in England and had been eager to also try goose eggs, so I cracked (pun fully intended). I bought three and unfortunately it all went downhill from there. I stopped by the Greek and Cypriot stand where they had a bewildering assortment of different olives and different salads and dips. I was out of control… the guy kept giving me new things to nibble on: “Hey, you like garlic? Try this!” to which I invariably replied “Oh my God, ok, give me a box of that”. Close to €70 later I had a bag full of various Greek salads, 3 bags of olives, a bag of round, sesame seed covered breads and some goose eggs. Oh well I thought, it will be a nice surprise for my wife and make a delicious lunch… and then I walked past the place selling freshly grilled ribs. I think you know where I’m going with that. It made for a great lunch though – definitely a market to visit again!

After that I went to sit down and wait for my wife next to the fountains outside the hotel where she was volunteering and had a well deserved rest, watching the sun form a little rainbow in the spray from the fountains. No pot of gold at the end of that though sadly.No pot of gold here alas

The desire to make this recipe was borne out of my purchases this day. I wanted something which really showcased those beautiful, creamy white goose eggs I bought, and after some searching around, my wife found this 1900s recipe to try. It’s very adaptable. In its current form it’s vegetarian, though you can also add pancetta or bacon to bulk it out. I used a fantastic vegetarian gravy recipe my wife knows, which I’ll post next time, though you can equally use a meat gravy. Obviously, I realise goose eggs aren’t common in everyone’s kitchen, so substitute in two hen eggs for one goose egg. Enjoy, and I’ll be back in a few days with the gravy recipe!

Baked Eggs ‘n’ Gravy

Ingredients

Baked Eggs and Gravy ingredients

  • ~400ml good, thick Gravy
  • ~50g Breadcrumbs
  • ~12-15 Button Mushrooms
  • 2 Goose Eggs (or 4 hen eggs)
  • Good handful of flat-leaf parsley

Instructions

  1. Start off by quartering the mushrooms and placing into the bottom of an oven-safe dish or pan. Pour the gravy over the top of the mushrooms and mix around gently to coat well. Place into the oven and turn on to ~180 degrees Celsius. Heat through in the oven until the gravy starts to bubble.
    Baking the gravy and the mushrooms
  2. Remove the bubbling gravy from the oven and then crack the eggs carefully into the hot gravy. Sprinkle liberally with the breadcrumbs and then cover the pan loosely with foil and return to the oven once more. While the eggs are baking, finely chop the parsley.
    Adding in the eggs
  3. Bake until the breacrumbs are golden in colour and the eggs no longer wobbly. This will take about 20 minutes or so for goose eggs – less for regular eggs so keep your eye on them. Remove from the oven and sprinkle with the parsley before serving out and enjoying with some good bread.
    Baked Eggs 'n' Gravy
    Baked Eggs 'n' Gravy

 

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47 Comments

  1. Your day with William sounds fabulous, that market is a great find. We have an old indoor market here called St. Lawrence Market and I know what you mean about it being so easy to get carried away. The cheese shop and vinegar shops would be my Achilles Heel. Oh, and then there is the spice shop! The rainbow is lovely.
    William is surely a big boy, I can see where that would be hard on your back.
    Those baked eggs sound incredible; similar to a Middle Eastern Dish I made a million years ago called Shakshuka, the ‘gravy’ in this recipe is a rich tomatoe sauce and the eggs poach the same way in the hot sauce in the oven. Your dish comes together a lot faster, because Shakshuka’s tomato gravy needs to cook for quite some time to achieve its richness. Now I’m not going to be able to stop thinking about your gorgeous meal all day.

    Reply
    • Thanks Eva, we’ll definitely be heading back to the market one weekend I think for sure! They have a very large market in Versailles and I’ve never been to it, despite the fact I used to live so close to it, and still only live 20 minutes away from it by car. It just seems so insanely busy all the time, but they have 4 quarters of the market place with covered buildings, selling baked goods, meat and fish, fruit and veg, etc and then they have other markets outside too.

      I know shakshouka well – I make it quite a lot. It’s such a wonderful meal, with plenty of baguette… sitting there mopping up all the lovely sauce! I like to add chickpeas to it sometimes when I make it. Don’t think that’s so traditional but it gives it a bit of extra body.

      Reply
  2. What a lovely day. Every kid loves “Daddy Day” and it’s so important. You’re a great dad.

    That egg dish sounds really good. I am trying to imagine the taste and texture so I’ll have to make it. :)

    Reply
    • Thanks Maureen – I hope you get to try it with goose eggs. They were especially fun to cook with… absolutely huge!

      Reply
  3. When I saw the post title I was curious to read, now I’m curious to make this! Sounds like a fabulous dish and I can currently (for thenext two weeks ro so!) buy goose eggs in Englands for 1.20 each..so this will be made before we head back to Spain!

    Reply
    • Hi Chica, I hope you get to give it a try. Goose eggs are such fun to cook with. So massive, and the shells are so thick! Well worth the extra money spent on them I think!

      Reply
  4. The eggs were as filling as any steak I’ve ever had. tasty, old fashioned dish!

    Reply
    • It was a great idea dear :) <3

      Reply
  5. I’m afraid I would have spent even more than you, Charles, if I’d been anywhere near that bakery! We just don’t have that here. We have good bakeries, but nothing like what you describe and what I’ve seen throughout Europe. Sigh. Anyway, what a great looking dish…rich and warm and filling! And I think it’s time to see a picture of the growing Mr. William again. He’ll be walking before you know it! :)

    Reply
    • Hi Betsy, I think William’s going to be a rock climber or something… he’s a big fan of scaling the sides of chairs or sofas right now, hehe :D

      Reply
  6. Eggs in gravy! What a comforting dish! How interesting and wonderful that the recipe was from 1900s yet we can still enjoy it. I’m curious how goose eggs taste like. Similar or same? Well I’d have to use regular eggs just like you did. The day with William sounds fun. I used to enjoy going out when I had just my son. When the second came along….it was more chaotic and hassle. xD

    Reply
    • Hi Nami, goose eggs are quite similar (interestingly I found duck eggs to be the most different) but goose eggs seem almost the same. They’re much bigger, and I get the impression that the whites are more… I don’t know how to describe it… “grainy” maybe? Very delicious though!

      Reply
  7. What a great dad you are! I know he now weighs heavy on your back, and yet you are going to miss that weight when he insists on walking all by himself, and then of course when he is just way to big for you to carry. The market seems delightful!! I love how you went out of control, lol! I tend to be that way when I discover new finds :) The eggs look delicious!

    Reply
    • Thanks Minnie – I know I will… I’m looking forward to when he can walk along by me and hold my hand, but not having him next to my chest will definitely be sad! :(

      Reply
  8. Charles, you are very descriptive in a very nice way :) I felt as if I am watching a scene in a family movie… except for the horror I had from the 70 that you paid. Nice day,nice photos and delicious recipe, never tried goose or duck eggs before.. may be I should.

    Reply
    • Thank you Amira, I’m glad you enjoyed the post! It was a lovely day, and yeah – I spent more than I wanted to spend, but it’s nice to treat yourself sometimes!

      Reply
  9. I enjoyed your stroll through the new market and frankly, I was just waiting until you caved and started buying things. I can’t resist either when I go to my market though I’ve stayed away for the last couple of weeks.

    As to the baked eggs, I loved the dish until you covered those gorgeous eggs with parsley … oh the horror!!! There’s a similar Mexican dish (eggs poached in a spicy Mexican chorizo, chile and tomato mixture) that I’ve been wanting to make one leisurely weekend.

    Reply
    • I must try and go back soon with my wife to the market. I especially want to try some of that wonderful octopus salad they had there!

      The parsley was nice actually – it was flat-leaf… definitely my favourite because it’s less strong I find, than the curly one, and the flavour didn’t come through too strong, but I guess you could top it with something else for a bit of colour… chopped chives maybe.

      Reply
  10. This looks so good! I love the idea of eggs in gravy. I have been meaning to make eggs in red wine sauce for a while now. Equally unusual… I am so jealous of your goose eggs. I have never seen them sold but I also long for them. Were they great? The market sounds amazing. It’s so easy to get carried away with produce like that. Your wonderful descriptions have made me quite hungry…

    Reply
    • Hi Anneli, I’ve heard of the eggs in red wine sauce… that’s something I’ve been meaning to make too. It sounds so delicious. I can just imagine it, mmm!

      The goose eggs were great… quite similar to regular eggs, but very large and meaty!

      Reply
  11. Sounds like you got your money’s worth at the market. What a great day out. I’ve never had or even seen a goose egg – they do look massive in that pan. What a yummy vegetarian meal. Eggs and mushrooms go so well together xx

    Reply
    • Hi Charlie, yeah – those things were enormous, and getting them out of the shell was an adventure in itself. The shell is really thick!

      Reply
  12. This is a beautiful dish Charles. I love the presentation of it. I’m not a big gravy fan, but you’ve totally got me wanting to try this. Besides, I know Mike and Mr. N will eat this up in a heart beat. I’m thinking I might too. The mushrooms in there are totally doing it for me!

    I can’t believe that’s all you spent at the market! I would have gone way crazier. ;) Those places can be so dangerous. I mean the cheese stand alone would have killed me. It sounds like a market I would truly enjoy! I love the rainbow photo. And I can’t believe how big William is getting. I have no doubt he enjoys the time at the market with daddy too. :)

    Reply
    • Hi Kristy, haha – if it had been a few years ago and I hadn’t had William then yeah – I totally would have spent more, but I have to exercise some… ahem… “restraint” these days, what with being down to one salary at the moment. Conversely though, if we didn’t have William then we wouldn’t even have been in that town in the first place, so I never would have discovered the market. Darn, talking about it makes me really want to go back there again.. “SOON”!!

      Reply
  13. That mushroom gravy sounds delicious! I love them in any grilled meat.

    Reply
    • Thanks Raymund, it had a lovely rich flavour!

      Reply
  14. I don’t think I would have been able to leave that bakery! What a find! Sounds like you and William had a great day! Your baked eggs in gravy looks absolutely delicious my friend! I’ve made baked eggs in tomato sauce and really didn’t like it. I think the tomatoes were too acidic for the eggs. However, a mushroom gravy – now that sounds perfect. I’m now waiting anxiously for your gravy recipe.

    Reply
  15. Wow, I can’t believe you resisted the fresh chocolatines – not sure I would have been able to ;-) (it’s the smell that kills y’a!). Your day strolling about with William sounds pretty wonderful to me. How interesting using goose eggs here – sounds like quite the market. Love the gravy! I don’t think I use gravy nearly enough; so satisfying and delicious. Lovely photos Charles – thanks for sharing your day with us.

    Reply
    • Hi Kelly, I don’t know – I’ve never been a huge fan of pain au chocolat. I’ll tell you why… I was “tricked” by French textbooks at school with drawings of them. From the drawing it looked like there was a huge bar of chocolate inside, and then I came here and tried a real one and was extremely underwhelmed. They’re perfectly nice, but I’ll forever have this inaccurate idea of what they “should” be like in my head :).

      Reply
  16. What a wonderful day wandering the market – one of life’s greatest pleasures! Your eggs look so tasty!

    Reply
    • Thank you Laura – it was a very nice dish :)

      Reply
  17. I love everything with eggs as protagonist and this dish would be no exception from what I see. It sounds very unusual, but looks a bit similar to a curry actually. It would be perfect for today’s cloudy weather here… I keep on preparing stews and other dishes with sauces because it’s so dark and cold…
    I hope you will have the courage, like me, to make sometimes a long trip to this wonderful market. I take a bus and travel for almost one hour just to get to THE market I prefer, while a much less interesting one is very close and no need to take a bus. When I’m not motivated, I think of the fantastic things I can buy only there and suddenly the energy to spend half of my Saturday shopping and travelling in a bus is back. Most of my friends think I’m crazy but it’s totally worth it (ok, unless it’s heavily raining or very cold). Just like you, I love to have a drink after the market (wine in my case because I arrive a bit late…).

    Reply
    • Hi Sissi, I didn’t think of that before but I guess you’re right. Change the spices a bit and you’ve got a curry going on here.

      I think I’ll definitely be going back to this market… if just to visit that insanely good Greek/Cypriot market (it was SO good!). I might be changing my car soon so it would be the perfect destination for a little Saturday morning drive!

      I’m not sure if I could stand to travel so long on a bus, go to a market, and then lug back all my shopping on the bus. I feel too spoiled now that I have a car – I much prefer travelling in “luxury” (if you can call my current car “luxury travelling”, haha) :D

      Reply
  18. Too funny – big lug! William *is* growing fast. I’d definitely have to wheel him about rather than carry him. What a wonderful outing for the two of you – I’d love to visit that market.

    Reply
    • Hi Jean – only problem is, he’s not a fan of the stroller these days. He likes to be held which can be really hard on the back sadly. Still – fingers crossed that he’ll walk soon, then he can toddle along next to me :)

      Reply
  19. As a photograhy enthuasist, I must that your food photography is superbs by the way what kind of meat would you pair with this meal?

    Reply
    • Thanks Ori – to be honest I think no meat is needed – really. It makes a perfect light meal on its own, and if you wanted something heavier then I’d just serve it with more eggs or more bread. If you really wanted to serve it with meat then I’d go for a red meat I think – beef maybe?!

      Reply
  20. love to bake my eggs with something spicy. I can so see me using this gravy idea and making it a little more “southern” with some cajun spices! Great idea

    Reply
    • Thanks KB – it can definitely be customised to fit any taste. It’s a yummy meal :)

      Reply
    • Hi Karen – it was a lovely day :)

      Reply
  21. Oh how I wish a market like that next to my house!I had to laugh at the cracking in part.There are two places I can’t be trusted to go into with any amount of money: a book store, a market like this one and oh, a place that sells props for photography. That makes three places.
    We usually make baked eggs in a tomato sauce “shakshuka” if you are familiar with it. I would love to try your recipe for a refreshing change

    Reply
    • Hi Sawsan, I make shakshouka sometimes too – I love it so much! Sometimes I add chickpeas to the tomato sauce. I don’t think it’s so traditional but it’s really delicious!

      Reply
  22. Eggs with gravy are an original composition. But come on, this is why I like your blog so much :)

    Reply
    • Hehe, thank you Martha – I bet it would make for a great breakfast!

      Reply
    • Thanks Ashley – they’re really good with the gravy; nice bit of bread and it would be a perfect meal at any time of day :)

      Reply