CookEat Recipe
Egg-Yolk Canapes under Balsamella
Thick butter-fried bread squares with hollow centres holding egg yolks, covered in Parmesan milk sauce and lightly browned.
Method
Steps
Step 1
Gather the ingredients: 5 thick squares of fine white bread crumb, crusts removed, about 2 cm thick and 7–8 cm across; About 30 g butter for frying the bread; 5 commercially pasteurized shell eggs labelled suitable for lightly cooked service, using their intact yolks only; 280 ml whole milk, an estimate for the source scant 300 ml; 40 g plain flour; 40 g butter for the sauce; 3 heaped tablespoons grated Parmesan; A small pinch of nutmeg, or cinnamon instead; Salt to taste.
Step 2
Use commercially pasteurized SHELL eggs specifically suitable for lightly cooked service and follow their label directions. Separate the five yolks carefully, keeping each intact and refrigerated while preparing the sauce; reserve the whites for another use. Untreated raw yolks and liquid yolk product are not equivalent for this source presentation.
Step 3
Cut a shallow hollow in the middle of each bread square without cutting through the bottom. Gently fry the bread in the 30 g butter until lightly golden, then arrange hollow-side up in a close-fitting ovenproof serving dish.
Step 4
Melt the sauce butter in a saucepan, stir in the flour and cook gently without scorching. Gradually stir in the milk and simmer, stirring, until fully cooked and thick, about 5–8 minutes. This is intentionally much thicker than recipe137.
Step 5
Remove from the heat and mix in the three heaped tablespoons Parmesan, nutmeg or cinnamon, and salt. Spread the sauce in a shallow heatproof container and cool promptly until no longer hot, about 15–20 minutes; do not leave it standing for hours.
Step 6
Place one intact pasteurized yolk in each bread hollow. Cover the yolks and bread with the cooled sauce. Heat in a preheated 200°C oven until the dish is hot and lightly browned, starting to check after about 10 minutes and following the egg product directions. If needed, finish briefly under the grill while watching closely. The source aims to avoid hardening the yolks excessively. Serve immediately.
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