Things You'll Need:
- 1 stalk of celery
- 2 shallots
- 1 carrot
- Butter
- All-purpose flour
- Brown beef stock
- Tomato paste
- 1 bay leaf
- Parsley (with stems)
- Thyme
- Peppercorns
- Kosher salt
- garlic
- porcini mushrooms
- 6 eggs
- shortening
- 3 tablespoons of bell pepper
- ¼ cup of bread crumbs
- ½ cup of Comte cheese
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Step 1
Chop the celery, one shallot and carrot and heat up in a saucepan with butter until the vegetables go limp.
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Step 2
Heat up the stock in a separate pan.
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Step 3
Chop up the bell pepper and one shallot. Grate the cheese.
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Step 4
Prepare a bouquet garni by placing the thyme, parsley and bay leaf in a piece of cheesecloth and tying off the end.
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Step 5
Remove the pan from the heat, introduce flour and water, mix into a sauce, then return this to the heat.
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Step 6
Allow the sauce to turn a deep, rich brown, but don't let it burn or get lumpy.
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Step 7
Remove the pan from the heat again and add the stock. Slowly introduce the tomato paste and the bouquet garni. Allow all this to simmer for 30 minutes, skimming scum off the top when needed.
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Step 8
After the sauce has reduced, run it through a sieve and discard the solid ingredients.
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Step 9
While all this is going on with the sauce, heat the shortening and brown the onion and pepper in that.
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Step 10
Spoon this mixture into a baking dish, then crack eggs over the whole. Keep the yolks intact.
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Step 11
Stir the cheese and bread crumbs together, then shake these ingredients over the eggs. Bake at 350 degrees and allow the eggs to set, then remove them from the oven and drizzle the Espagnole sauce over them.
