CookEat Recipe
Austrian Baked Eggs with Cream and Tomato
Poached eggs gratinéed with cheese, cream sauce and crumbs, served with separate tomato sauce.
Method
Steps
Step 1
For the proposed cream sauce, melt butter, cook flour for 1 minute without browning, then whisk in milk gradually. Simmer 4–5 minutes until smooth and thick; stir in cream, salt and white pepper and heat gently. Use the amount named by the dish.
Step 2
For the proposed tomato sauce, soften the onion in olive oil for 5 minutes; add garlic for 30 seconds, then tomato, salt, pepper and paprika. Simmer uncovered 15–20 minutes until spoonable, adding a little water only if it catches. Measure about 240 mL for the dish.
Step 3
Poach eggs individually until whites hold, then arrange in a shallow buttered dish; season and add small butter bits and grated cheese.
Step 4
Spoon about 120 mL proposed cream sauce over the eggs, scatter crumbs and bake at 200 °C until browned and hot throughout, about 12–15 minutes.
Step 5
Serve immediately with the proposed tomato sauce on the side, not mixed into the cream.
Cooked it? Rate it.
Cooked 0 times