CookEat Recipe
Eggs Soleil
Six individual egg dishes with sunburst boiled-egg strips, cream sauce and Parmesan.
Method
Steps
Step 1
For No. 445 sauce, cook 21 g clarified butter with two tablespoons flour 2 min. Pour in 90 mL hot milk and 90 mL cold cream; add half light teaspoon salt, one saltspoon cayenne and one saltspoon nutmeg. Whisk 2 min and gently boil 5 min; reserve complete batch.
Step 2
Lightly butter six heatproof individual shirred-egg dishes. Boil twelve eggs for printed eight-minute guide until safely set; place in cold water for one minute, shell, halve each lengthwise and cut each half lengthwise into three strips, yielding 72 strips.
Step 3
Distribute twelve egg strips in each dish in sunburst shape. Spread the actual No. 445 sauce batch across six dishes, recording coverage. Sprinkle one teaspoon grated Parmesan over each dish. Bake in hot oven for printed five-minute guide or until nicely coloured and hot through; verify assembled egg-dish endpoint 74°C. Serve hot.
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