CookEat Recipe
Eggs Belle Hélène with Caviar
Soft-boiled eggs on caviar toasts with black truffle stars and a warm cream sauce.
Method
Steps
Step 1
For the cream sauce, heat the one tablespoon butter in a small saucepan and stir in the one and a half tablespoons flour. Gradually pour in the one gill hot pasteurized milk and half a gill cream. Add two saltspoons salt, half a saltspoon cayenne and half a saltspoon ground nutmeg. Whisk briskly for one minute, boil for two minutes and keep hot for immediate serving.
Step 2
Use twelve clean, intact, commercially in-shell pasteurized eggs, kept refrigerated until needed. Put them into boiling water and boil for about five minutes, until the whites are set while the yolks remain soft. Lift out and plunge into cold water for one minute, then peel carefully and trim a small piece from the thick end of each so it can stand.
Step 3
Cut the twelve sandwich-bread slices into rounds one and a half inches across and a quarter inch thick. Toast until golden. Spread half a teaspoon commercially prepared ready-to-eat pasteurized black caviar on each toast, keeping the caviar refrigerated according to its label until assembly.
Step 4
Stand one peeled egg on each caviar toast. Cut the one small ready-to-eat preserved black truffle into twelve star-shaped pieces and put one on each egg. Pour the hot cream sauce around the eggs and serve promptly.
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