CookEat Recipe
Shirred Eggs Macédoine
Eggs baked in individual dishes over a creamy sauce of diced vegetables.
Method
Steps
Step 1
Heat one tablespoon butter and one tablespoon flour, stirring for half a minute.
Step 2
Add 178 mL milk and stir until boiling.
Step 3
Use canned macédoine of diced carrots, white turnips, peas and green beans. Blanch 237 mL of the drained vegetables in boiling water for two minutes, then drain thoroughly.
Step 4
Add the vegetables to the sauce with three saltspoons salt, half a saltspoon grated nutmeg and two saltspoons white pepper.
Step 5
Mix and boil for six minutes.
Step 6
Divide the vegetable sauce among six ovenproof dishes and crack two fresh eggs into each.
Step 7
Share half a teaspoon salt and two saltspoons white pepper evenly over the eggs.
Step 8
Bake in a preheated 175 °C conventional oven, checking after three minutes, until the whites and yolks are firmly set and the eggs reach 74 °C. Serve hot.
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