Poached Eggs with Cream and Parsley Sauce recipe
information
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
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
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.
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.
serving amount
serves 1 - 2
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
