Eggs in a nest recipe
information
Eggs continue cooking in their own heat if not cooled quickly in cold water.
ingredients
8 eggs
25 g (1 oz) margarine or butter
100 g (4 oz) bacon rashers, rinds removed, cut into strips
25 g (1 oz) plain flour
300 ml (1/2 pint) milk
285 g (10 oz) can sweetcorn, drained
1 teaspoon Worcestershire sauce
salt and freshly ground black pepper
1 small packet potato crisps, crushed
1 tablespoon chopped fresh parsley
25 g (1 oz) margarine or butter
100 g (4 oz) bacon rashers, rinds removed, cut into strips
25 g (1 oz) plain flour
300 ml (1/2 pint) milk
285 g (10 oz) can sweetcorn, drained
1 teaspoon Worcestershire sauce
salt and freshly ground black pepper
1 small packet potato crisps, crushed
1 tablespoon chopped fresh parsley
method
1. Put the eggs into a saucepan, cover with cold water and bring to the boil. Simmer for 5 minutes.
2. Meanwhile, heat the grill to high.
3. Run cold water over the eggs
and remove shells. Put the eggs into a bowl, cover with warm water and set aside until needed.
4. Melt the margarine in a small frying-pan, add the bacon and fry for 4 - 5 minutes until lightly browned. Sprinkle in the flour and stir over low heat for 1 - 2 minutes. Remove from the heat and gradually stir in the milk. Return to the heat and simmer, stirring, until the mixture is thick and smooth.
5. Stir the sweetcorn and the Worcestershire sauce into the bacon sauce. Taste and season with salt, if necessary, and pepper.
6. Spread the sweetcorn mixture in a flameproof serving dish, dry the eggs on absorbent paper and arrange them in the corn. Sprinkle over the crushed crisps. Put the dish under the grill for a few minutes to warm the crisps. Sprinkle parsley over the top and serve at once, straight from the dish.
Serve hot with fried bread or toast, fried
2. Meanwhile, heat the grill to high.
3. Run cold water over the eggs
and remove shells. Put the eggs into a bowl, cover with warm water and set aside until needed.
4. Melt the margarine in a small frying-pan, add the bacon and fry for 4 - 5 minutes until lightly browned. Sprinkle in the flour and stir over low heat for 1 - 2 minutes. Remove from the heat and gradually stir in the milk. Return to the heat and simmer, stirring, until the mixture is thick and smooth.
5. Stir the sweetcorn and the Worcestershire sauce into the bacon sauce. Taste and season with salt, if necessary, and pepper.
6. Spread the sweetcorn mixture in a flameproof serving dish, dry the eggs on absorbent paper and arrange them in the corn. Sprinkle over the crushed crisps. Put the dish under the grill for a few minutes to warm the crisps. Sprinkle parsley over the top and serve at once, straight from the dish.
Serve hot with fried bread or toast, fried
serving amount
serves 4
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