CookEat Recipe
Eggs Molet Bermuda
Soft-boiled eggs over a creamy Bermuda-onion and potato purée.
Method
Steps
Step 1
Peel and finely slice two small Bermuda onions. Melt the butter in a saucepan, add the onions and fry for ten minutes, stirring frequently.
Step 2
Stir in the flour, then gradually add the milk and sherry. Peel and finely slice the potatoes and add them with the salt and pepper. Cover and cook for about thirty minutes, stirring occasionally, until the potatoes are tender. Press through a sieve and spread the purée on a hot serving dish.
Step 3
Keep the commercially pasteurized intact shell eggs chilled until needed. Bring a separate pan of water sufficient to cover all twelve eggs to a boil. Add the eggs and boil for about five minutes for soft-cooked eggs. Transfer them to a separate bowl of cold water, then peel as soon as they can be handled.
Step 4
Arrange all twelve peeled eggs over the hot onion and potato purée and serve promptly.
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