CookEat Recipe
Eggs Rubler
Eggs baked between layers of a ham, chervil and sherry cream sauce.
Method
Steps
Step 1
Preheat a conventional oven to 325°F. Mix the one tablespoon butter and one tablespoon flour in a saucepan. Pour in the half gill pasteurized milk and one gill pasteurized cream. Stir briskly over heat until the mixture boils.
Step 2
Cut the one ounce cooked lean ham into small squares and pick the leaves from the two washed chervil branches. Add them to the sauce with the two tablespoons sherry, three saltspoons salt and one saltspoon cayenne. Mix and boil for five minutes, ensuring the ham is reheated to 165°F.
Step 3
Divide half of this actual finished hot sauce evenly between six small ovenproof egg-cocotte dishes on a baking sheet. Carefully crack two fresh eggs into each dish. Divide the separate total half teaspoon salt and three saltspoons pepper evenly across all six dishes. Divide all the remaining half of the sauce evenly over the eggs.
Step 4
Bake the individual dishes in the 325°F oven. Begin checking after six minutes and continue until the whites and yolks are firm and the centre of the egg preparation in each dish reaches 160°F. Remove with oven mitts and serve promptly.
Cooked it? Rate it.
Cooked 0 times