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| Egges yn Brewte |
This is another recipe from our Curia Regis brunch. It is a beautifully simple, perfectly period dish for poached eggs served in a lightly spiced milk broth and topped with cheese. Dating to around 1490, the recipe is found in the Gentyll Manly Cokere, MS Pepys 1047.
"Brewte" refers to a broth or seasoned liquid in Middle English, often used to enhance simple ingredients. Egges yn Brewte is one of several medieval egg dishes showcasing the versatility of dairy, spice, and soft textures.
Original Text – Egges yn Brewte (Gentyll Manly Cokere, MS Pepys 1047, c. 1490)
Take water and seethe it. In the same water break your eggs and cast therein ginger, pepper and saffron, then temper it up with sweet milk and boil it. And then carve cheese and caste thereto small cut. And when it is enough serve it forth.
Modern Translation
Take water and boil it. In the same water, break your eggs and add ginger, pepper, and saffron. Temper it with sweet milk and boil. Then slice cheese and add it in small pieces. When ready, serve.
Modern Interpretation (Serves 8)
- 8 eggs
- Water (for poaching)
- 2 cups milk (1/4 cup per egg)
- 1 tsp. ginger
- 1 tsp. pepper
- 16–20 threads of saffron (or to taste)
- 6–8 oz Butterkäse cheese (or similar mild, melty cheese)
Notes from the Cook:
I used Butterkäse cheese for this recipe. If you’ve never tried this creamy, buttery German cheese, I highly recommend it. Its sweet, slightly salty flavor with just a touch of acidity paired beautifully with the richness of the poached eggs and the spiced milk sauce.
Poaching Tips:
Poaching eggs can be tricky. I use the method described in my previous post: Cj. Eyron en poche. I diverged slightly from the original directions here. It was difficult to achieve the creamy “pan sauce” while poaching eggs directly in spiced milk, so I:
- Poached the eggs in water until set
- Simmered milk with saffron, ginger, and pepper in a separate pan
- Added the eggs to the warm milk and topped with sliced cheese
Why no toast in the photo?
Soggy toast is a sad sight. I was unable to get a good photo with the eggs sitting prettily on the bread, so I gave up and photographed them solo. That said, this dish is excellent served over a thick slice of toasted bread or a sop of Rastons!
Serve Egges yn Brewte warm, over thick-sliced bread (like Rastons), for an elegant brunch or medieval-themed breakfast. For a crowd, consider assembling the dish in a shallow baking pan and gently warming in the oven until the cheese is just melted.
This dish received rave reviews from brunch participants. It's a wonderful option for special occasions — rich, warming, and surprisingly refined in flavor.
- Rastons – Egg-enriched bread for soaking in broth
- Soupes Dorye – Toasted bread in spiced almond milk
- Lyode Soppes – Early custard-style bread pudding
- Soupes Jamberlayne – Bread soaked in mulled wine
- Egges yn Brewte – Poached eggs in spiced broth
- Eyron en Poche – Poached eggs with herbs in sauce
- Pressmetzen zu Ostern – Spiced Lenten breakfast bread
- Spiced Apples and Pears – Stewed fruit with wine and spice
- Fennel and Bacon Bread – Rustic loaf with herbs and meat
- Frumenty and Venyson – Cracked wheat porridge with game
☕ Looking for even more morning inspiration?
Don’t miss the original article: Breakfast: Five Medieval Banquet Dishes »
