CookEat Recipe
Spanish Baked Eggs with Cheese and Cream Sauce
Soft-poached eggs baked over crumbs and cheese beneath a cream sauce and browned top.
Method
Steps
Step 1
For the proposed cream sauce, melt the measured 30 g sauce butter, cook flour for 1 minute without browning.
Step 2
Then whisk in milk gradually. Simmer 4–5 minutes until smooth and thick.
Step 3
Stir in cream, the sauce's half teaspoon salt and white pepper and heat gently. Use the amount named by the dish.
Step 4
Poach eggs briefly in simmering water until whites hold. Heat oven to 200 °C and grease a shallow baking dish with the separate 15 g butter.
Step 5
Scatter half the crumbs and cheese in the dish, arrange eggs on top, season with the separate half teaspoon salt, pepper and parsley, then add remaining crumbs and cheese.
Step 6
Pour warm proposed cream sauce around and partly over eggs; bake about 12–15 minutes until browned and egg dish heated through. Serve with toast separately.
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