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Poached Eggs with Cream and Parsley Sauce

An attractive pale green sauce, well speckled with parsley, tops carefully poached fresh eggs. A little mature Cheddar gives a lovely taste. Also good served on noodles.

ingredients

serves 1 - 2
15 g (1/2 oz) butter
15 g (1/2 oz) plain flour
150 ml (1/4 pint) fresh milk
5 ml (1 tsp) chopped fresh parsley
salt and pepper
25 g (1 oz) mature Cheddar cheese, grated
15 ml (1 tbsp) fresh soured cream
2 eggs
2 slices wholemeal bread, toasted

method

1. Put the butter, flour, milk and parsley in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes. Season.

2. Remove the pan from the heat, add the cheese and stir until melted. Fold in the cream.

3. Poach the eggs by breaking them into a pan of barely simmering water and cook for 3 minutes. Lift out with a draining spoon and drain on absorbent kitchen paper.

4. Place 1 egg on each slice of toast and cover with parsley sauce.

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