CookEat Recipe
Eggs Turinoise
Hard-boiled egg slices and broiled bacon in a Parmesan white sauce, baked with a buttery cheese topping.
Method
Steps
Step 1
Preheat a conventional oven to 350°F. Use twelve safely prepared, peeled ready-to-eat hard-boiled eggs with firm whites and yolks; slice them a quarter-inch thick. Keep the eggs refrigerated at 4°C or colder until required.
Step 2
Mix the one and a half tablespoons melted butter with two and a half tablespoons flour in a saucepan and heat for half a minute. Pour in two gills hot pasteurized milk, add the teaspoon salt, two saltspoons cayenne and saltspoon grated nutmeg. Stir until boiling and cook to a smooth sauce without raw flour taste. Mix in the TWO tablespoons grated Parmesan for one minute.
Step 3
Broil the twelve THIN slices raw bacon for about two minutes per side, continuing until cooked through and at least 71°C. Cut them into half-inch pieces. Mix the bacon and sliced hard-boiled eggs into the sauce, then pour into an oven-safe baking dish.
Step 4
Dust with a VERY LITTLE extra grated Parmesan, keeping it separate from the two tablespoons already in the sauce. Divide the separate half ounce butter into small bits over the top. Bake for about ten minutes, until hot throughout, bubbling at the edges and lightly golden on top; check the centre reaches at least 74°C. Serve promptly.
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