Eggs Chartres

This is a spicy, creamy, cheesy onion and egg recipe that I haven’t made for years, until now. It’s called eggs Chartres. The name of it really intrigued me, so I googled.

And, I got nothing. Besides all kinds of info regarding the cathedral in Chartres, there was no insight into why this dish is called eggs Chartres. It does seem to be unanimously Creole in nature, which is exactly where this recipe lives, in the American Cooking: Cajun and Creole recipe booklet, part of the extensive Time Life Series Foods of the World.

chartres3

It’s a very easy recipe – the hardest part is peeling the hard-boiled eggs!

So, without any further ado, I give you this fabulous and unique egg dish. It would be great for breakfast, but also fabulous for lunch or brunch.

Creamed Egg Chartres
Serves 8

1 tablespoon butter, softened, plus 8 tablespoons butter, cut into 1/2-inch bits
5 medium-sized onions, peeled and cut crosswise into 1/8-inch-thick rounds
3/4 cup flour
3 egg yolks, plus 12 hard-cooked eggs, cut crosswise into 1/4-inch-thick slices
6 cups milk
1 1/2 teaspoons salt
1 teaspoon ground hot red pepper (cayenne)
1 cup freshly grated imported Parmesan cheese
3 tablespoons paprika

Pre-heat the oven to 350 degrees. With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of a 14-by-9-by-2-inch baking-serving dish. Set the dish aside. I used an oval gratin pan.

In a heavy 12-inch skillet, melt the 8 tablespoons of butter bits over moderate heat. When the foam begins to subside, add the onions and, stirring frequently, cook for about 8 minutes, or until they are soft and translucent but not brown.

Add the flour and mix well, then reduce the heat to low and simmer for 3 or 4 minutes to remove the raw taste of the flour.

Meanwhile, in a deep bowl, beat the egg yolks with a wire whisk or a rotary or electric beater until they are smooth. Beat in the milk, salt, and red pepper, and set aside.

Stirring the onion mixture constantly with a wire whisk, pour in the egg yolks and milk in a slow, thin stream and cook over high heat until the sauce comes to a boil, thickens heavily and is smooth.

Taste the sauce for seasoning, remove the skillet from the heat and gently stir in 9 of the hard-cooked eggs.

Pour the eggs and sauce into the buttered dish and scatter the Parmesan over the top, followed by the paprika.

Bake in the middle of the oven for about 15 minutes, or until the top is browned and the sauce begins to bubble.

Garnish the top with the remaining hard-cooked egg slices and serve at once, directly from the baking dish. Oops, I forgot to save some of the sliced eggs.

I couldn’t wait till the dish cooled off, so it’s not very pretty. But, it is basically a casserole.

I used some chopped parsley for a little color, and added some more paprika.

I’d seriously forgotten just HOW good this dish is. It really would be stunning for a brunch buffet.

By Published On: December 14th, 202066 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

66 Comments

  1. Travel Gourmet December 14, 2020 at 6:55 AM - Reply

    That looks and sounds delicious! It reminded me I used to make Oeufs Florentine years ago … a bit different but similar.

    • chef mimi December 14, 2020 at 6:59 AM - Reply

      Is that with spinach? This dish isn’t very pretty, but wow it’s good.

      • Travel Gourmet December 14, 2020 at 7:04 AM

        Yes. From what I remember spinach in cocotte dish, raw egg, cream, Parmesan and cook in bain Marie. I must dig out the recipe. I used to make it a lot – MANY years ago :)

      • chef mimi December 14, 2020 at 7:06 AM

        Cooking really changes after your children are gone. I used to make a lot of quick breads, and now I can’t think of the last one I made!

  2. Carrie Tyler December 14, 2020 at 7:10 AM - Reply

    This looks heavenly! I mean, why have I never thought of a creamed egg dish?! The combination of the onions cooked down and the eggs and parmesan just sounds perfect. I have got to try this. Thanks!!

    • chef mimi December 14, 2020 at 7:24 AM - Reply

      My mother used to prepare poached eggs served with a white sauce and capers for a casual breakfast! It’s a wonderful combo. This dish isn’t that pretty, but you can forgive it because it’s so darn good!

  3. Charlie DeSando December 14, 2020 at 7:20 AM - Reply

    Looks delicious

    • chef mimi December 14, 2020 at 7:24 AM - Reply

      Thanks. It’s pretty amazing!

  4. angiesrecipes December 14, 2020 at 7:21 AM - Reply

    This looks so creamy and I love that it’s loaded with eggs as I love them.

    • chef mimi December 14, 2020 at 7:25 AM - Reply

      I’m an egg gal myself. This is eggs on crack, of course. It’s addicting!

  5. Jovina Coughlin December 14, 2020 at 7:47 AM - Reply

    Delicious egg dish

    • chef mimi December 14, 2020 at 7:50 AM - Reply

      It really is!

  6. spicedblog December 14, 2020 at 8:55 AM - Reply

    What an interesting recipe – all of those eggs and onions! However, I’m a sucker for all things Cajun/Creole, so I’m on board here. Pass me a plate!!

    • chef mimi December 14, 2020 at 8:58 AM - Reply

      You would LOVE this. I had to give the rest away to friends, cause it’s really hard to stop eating. And my husband has no interest in eggs.

  7. Dorothy's New Vintage Kitchen December 14, 2020 at 9:00 AM - Reply

    I have never seen or heard of this dish, but it looks absolutely delicious! You are right that it would be perfect on a brunch buffet.

    • chef mimi December 14, 2020 at 9:25 AM - Reply

      It is delicious! And addicting!

  8. cookingwithauntjuju.com December 14, 2020 at 9:25 AM - Reply

    I’m not an egg lover unless they are hidden in baked goods, etc. and I can’t tell they are there, except scrambled eggs! Ever since my Dad made me sit at the table when I was young until I finished a fried egg sandwich I have been turned off by them. See the long lasting effect of what parents do to their kids? LOL Very pretty dish though and I know a lot of people who would enjoy it!

    • chef mimi December 14, 2020 at 10:32 AM - Reply

      Truly. That is awful! My mother made me finish peas….they were cold and awful. Still not my favorite veg!

      • cookingwithauntjuju.com December 14, 2020 at 12:58 PM

        I’m sure my parents were very frugal with four kids to feed and for me this was a total failure. I doubt if they tried it again :)

  9. The Parmigiana Whisperer December 14, 2020 at 11:04 AM - Reply

    what a fantastic recipe!! they look delicious!

    • chef mimi December 14, 2020 at 11:30 AM - Reply

      They truly are delicious. It’s a fantastic combination of ingredients!

  10. Ronit Penso Tasty Eats December 14, 2020 at 12:21 PM - Reply

    I’m all for anything that has such a large amount of smothered onions! Your hard boiled eggs are cooked to perfection. :)

    • chef mimi December 14, 2020 at 12:28 PM - Reply

      Thank you! I really hate seeing that green ring around yolks, when it’s so avoidable!

      • Ronit Penso Tasty Eats December 14, 2020 at 12:32 PM

        lol Not to mention the smell… I really don’t get it why it doesn’t bother people…

      • chef mimi December 14, 2020 at 2:59 PM

        A lot of people can’t smell much!

      • Ronit Penso Tasty Eats December 14, 2020 at 4:01 PM

        So true! :)

  11. cookingwithshy December 14, 2020 at 12:39 PM - Reply

    Brilliant recipe!!

    • chef mimi December 14, 2020 at 2:58 PM - Reply

      Thank you! It’s very good!

  12. Francesca December 14, 2020 at 3:47 PM - Reply

    Nice styling Mimi.

    • chef mimi December 14, 2020 at 5:04 PM - Reply

      Thanks so much! I just saw your face and name, and wondered what happened to you! Turns out, somehow I’m not getting your posts. I figured you’d quit blogging! That has now been rectified.

      • Francesca December 14, 2020 at 6:10 PM

        I have been a bit quiet lately Mimi, but hope to rectify that.

      • chef mimi December 14, 2020 at 7:13 PM

        Oh good!

  13. Debra December 14, 2020 at 7:06 PM - Reply

    I’ve never heard of this dish before, Mimi, but I love eggs, and it’s unique for me. This sounds like elevated comfort food to me, and I’m in need! 😉

    • chef mimi December 14, 2020 at 7:13 PM - Reply

      It’s definitely comforting, and addicting!

  14. Tandy I Lavender and Lime December 14, 2020 at 9:56 PM - Reply

    A bowl of that with some good bread and I would be set for lunch! My mom has an egg slicer like yours which she also uses for mushrooms.

    • chef mimi December 16, 2020 at 7:52 AM - Reply

      It’s an incredible dish. I don’t even need bread!

  15. el December 15, 2020 at 7:23 AM - Reply

    I have no idea why you’re not receiving my posts. That makes me sad but it was great to hear from you! This dish sounds delicious and would be a great breakfast if I were having the family over this Christmas. Sigh! I will keep it in my to-make bank for future festive holidays. Be safe and well!!

    • eliotthecat December 15, 2020 at 7:24 AM - Reply

      Sorry, hit send too soon. Happy Holidays, Mimi!!

    • chef mimi December 15, 2020 at 7:31 AM - Reply

      It has happened with other blogs, and I always assume they’ve quit blogging, but then I see them as a commenter, which is what happened with you, and sure enough, there you are with a recent post. Crazy computer stuff.

  16. Fran @ G'day Souffle' December 15, 2020 at 9:25 AM - Reply

    This looks like it would be a good Christmas breakfast- and those old Time-Life recipe series from the 1970s really make me nostalgic!

    • chef mimi December 15, 2020 at 11:41 AM - Reply

      Those books… such a collection. This really is a wonderful egg dish.

  17. sippitysup December 15, 2020 at 12:45 PM - Reply

    OMG! You have solved a life-long riddle for me. Not to let a a little food dye get in the way of a perfectly good hard-boiled egg my mom used to make an egg dish with our “found” Easter eggs every Easter afternoon. I’ve searched and wondered what it could have been. Now, because she had this same series of cookbooks, I betcha this was it! GREG

    • chef mimi December 15, 2020 at 12:56 PM - Reply

      Oh wow! It’s certainly a wonderful way to use found eggs! I’m sure there were some pink and blue spots on the eggs! I loved this when I was young, so not surprised you have a fond memory of it!

      • Harry March 31, 2021 at 5:44 PM

        My mother made this Brennan’s restaurant (N’awlins) recipe every Easter with the Easter Eggs found by the kids.

  18. Raymund December 15, 2020 at 8:52 PM - Reply

    Wow another first for me! And surely that thing looks delicious

    • chef mimi December 15, 2020 at 8:53 PM - Reply

      It really is!

  19. Healthy World Cuisine December 16, 2020 at 8:42 AM - Reply

    Now that is what we call brunching it! Creamy and delicious and really unique. Thanks for the inspiration for a delicious new recipe to try.

    • chef mimi December 16, 2020 at 11:11 AM - Reply

      It’s so good. You just have to like eggs, onions, and creamy spicy white sauce!

  20. kitchenriffs December 16, 2020 at 9:43 AM - Reply

    This is one of those recipes that I’ve seen references to, but I’m not sure if I’ve ever seen a recipe for. Certainly never made it. Looks good, though, and one I’d like. Thanks! And happy holidays!

    • chef mimi December 16, 2020 at 11:11 AM - Reply

      HAPPY holidays to you and yours. You’ll love this!

  21. David Scott Allen December 17, 2020 at 8:38 AM - Reply

    When you posted this on Facebook (or Instagram?), I immediately looked it up and found nothing. So I patiently awaited this day… when you posted it. Looks absolutely fantastic, and I look forward to making this for company as soon as I can!

    • chef mimi December 17, 2020 at 9:29 AM - Reply

      Yeah, I couldn’t find anything when I tried to figure out the name. Well, you should love this, and no garlic!

      • David Scott Allen December 18, 2020 at 7:48 AM

        I know – fare to find dishes these days without it!

      • Harry March 31, 2021 at 5:38 PM

        Brennan’s restaurant in New Orleans has had Eggs Chartres on its menu for over 50 years. There may be some history in the Brennan’s cookbook regarding the name “Eggs Chartres” – there is also a Chartres Street in New Orleans in the French Quarter.

      • chef mimi March 31, 2021 at 5:39 PM

        Interesting! I wonder why those didn’t show up when I googled! Thanks!

      • Harry March 31, 2021 at 5:49 PM

        Also Google: Jesse Yancy Creamed Eggs Chartres

  22. Molly Pisula December 17, 2020 at 10:35 AM - Reply

    Wow, what a unique dish! I have to say, that combo of flavors sounds amazing. And eggs are one of my favorite things in the world–in all forms! Love the photos at the bottom, where you added the caper berries. So pretty!

    • chef mimi December 17, 2020 at 10:51 AM - Reply

      Thank you! It’s a pretty amazing dish, and I loved it as a child, which is now surprising to me!

  23. thatskinnychickcanbake December 17, 2020 at 8:00 PM - Reply

    Sounds wonderful! I’d make it for breakfast and happily dive in again at lunchtime!

    • chef mimi December 17, 2020 at 8:10 PM - Reply

      Exactly.

  24. sherry December 18, 2020 at 6:55 AM - Reply

    wow 15 eggs?! that is a lot! and five onions? i mean it sounds fabulously tasty but phew… i need to find me some hens:)

    • chef mimi December 18, 2020 at 7:00 AM - Reply

      It is an intense dish of eggs and onions in a cream sauce. But it does make a large casserole!

  25. StefanGourmet December 18, 2020 at 10:13 AM - Reply

    Never heard of this, and it looks perfect for feeding a crowd.

    • chef mimi December 18, 2020 at 10:13 AM - Reply

      It certainly is! Happy to put out something that you’ve never heard of! Merry Christmas to you and Kees!

  26. Shannon December 23, 2020 at 12:56 AM - Reply

    What a unique dish! This looks absolutely delicious, and your pics are GORGEOUS! So interesting about the name being so elusive. Just makes the dish even more intriguing!

    • chef mimi December 23, 2020 at 6:11 AM - Reply

      Thank you. It does make the dish more intriguing, definitely. A lot of eggs, onions, and white sauce, and oh so good.

Leave a Reply. I love 'em!

This site uses Akismet to reduce spam. Learn how your comment data is processed.