eggs à la paysanne

Œufs à la paysanne = farmer's fashion eggs.

Not only does the disagreement about how French farmers cook their eggs go back more than 120 years; it appears that they nefariously changed their ways over time just to confuse us.

The earliest reference similar to this recipe dates back to 1892.

Pic1: 100 ways of cooking eggs by Alexander Filippini (1892) Pic2: Eggs, and how to use them ... more than 500 different styles ... by Adolph Meyer (1898)


This is what you need for per serving:

  • 1-2 eggs
  • 1 cup of cream
  • 2 tbsp. red onion, chopped small
  • 1 garlic clove, crushed
  • olive oil
  • S&P to taste
Pic3: eggs à la paysanne
internet picture



Pic4: divide in ramekins
Pic5: add eggs, S&P
Pic6: bake