CookEat Recipe
Eggs Romeo
Poached eggs on golden toast rounds with anchovy lemon butter, a finely chopped ham cream sauce and grated cheeses.
Method
Steps
Step 1
Use four thin lean slices of uncooked Virginia-style country ham. Preheat the broiler and put the slices on a broiler-rated rack over its metal tray, about four inches below the element. Broil for about two minutes on the first face, turn and check the other face after about two minutes. Continue as needed until each slice reaches 71°C, watching to avoid scorching. Transfer with clean utensils and chop all the cooked ham exceedingly fine.
Step 2
Heat one tablespoon of unsalted butter in a small heavy saucepan. Stir in two tablespoons of flour and cook, stirring, for about half a minute.
Step 3
Gradually stir in half a gill of milk and one gill of plain liquid cream with 35% fat. Add one saltspoon each of salt, cayenne and freshly grated nutmeg. Stir briskly until the sauce comes to a boil.
Step 4
Add all the exceedingly finely chopped cooked ham and half a tablespoon of Swiss cheese measured after grating. Mix and boil gently for about five minutes, stirring to prevent scorching. Keep the sauce hot.
Step 5
Cut twelve rounds from a white sandwich loaf, each a quarter of an inch thick and two inches in diameter. Dry-toast them on a clean broiler-rated metal tray, watching and turning until both faces are golden. Switch the oven to conventional heat and preheat it to 180°C.
Step 6
Have twelve finished linked poached eggs ready, still hot, cooked to 74°C, drained and trimmed before their toast assembly. Spread very little of the finished linked anchovy lemon butter on each of the twelve golden rounds. Arrange the rounds in one layer on an oven-rated metal tray without stacking, and place one finished poached egg on each.
Step 7
Spread all the hot ham sauce evenly over the twelve eggs. Finely grate a little Parmesan over all. Put the tray in the 180°C oven for about three minutes, then check the topping and centres. Continue as needed until the cheese is melted and the assemblies are thoroughly hot.
Step 8
Transfer the twelve assembled toasts carefully to a warm serving dish and serve promptly.
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