500 g potatoes
2 oz (50 g) Cheddar cheese
50 ml milk
4 tsp butter
salt and pepper
6 oeufs mollets
1/2 tsp French mustard
250 ml Bechamel sauce
2 oz (50 g) Cheddar cheese
50 ml milk
4 tsp butter
salt and pepper
6 oeufs mollets
1/2 tsp French mustard
250 ml Bechamel sauce
method
1. Peel the potatoes and cook them in boiling salted water for 15-20 minutes, until tender.
2. Grate the cheese.
3. Mash the potatoes, adding the milk, butter, and seasoning.
4. Beat well with a wooden spoon until smooth.
5. Using a forcing bag with a large nozzle, pipe or fork the creamed potatoes round the edge of a pie plate.
6. Arrange the whole eggs on the plate.
7. Add most of the cheese and the mustard to the Bechamel sauce and re-heat gently.
8. Do not boil the sauce as the cheese may go stringy.
9. Re-season if required. Coat the eggs with the sauce, sprinkle with the remaining cheese, and brown under the grill.
2. Grate the cheese.
3. Mash the potatoes, adding the milk, butter, and seasoning.
4. Beat well with a wooden spoon until smooth.
5. Using a forcing bag with a large nozzle, pipe or fork the creamed potatoes round the edge of a pie plate.
6. Arrange the whole eggs on the plate.
7. Add most of the cheese and the mustard to the Bechamel sauce and re-heat gently.
8. Do not boil the sauce as the cheese may go stringy.
9. Re-season if required. Coat the eggs with the sauce, sprinkle with the remaining cheese, and brown under the grill.
serving amount
serves 4
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