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.
Step 2
Then whisk in milk gradually. Simmer 4–5 minutes until smooth and thick.
Step 3
Stir in cream, salt and white pepper and heat gently. Use the amount named by the dish.
Step 4
For the proposed tomato sauce, soften the onion in olive oil for 5 minutes.
Step 5
Add garlic for 30 seconds, then tomato, the sauce's half teaspoon salt, quarter teaspoon black pepper and paprika.
Step 6
Simmer uncovered 15–20 minutes until spoonable, adding a little water only if it catches. Measure about 240 mL for the dish.
Step 7
Poach eggs individually until whites hold, then arrange in a shallow buttered dish; season with the eggs' separate half teaspoon salt and the separate quarter teaspoon black pepper and add small butter bits and grated cheese.
Step 8
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 9
Serve immediately with the proposed tomato sauce on the side, not mixed into the cream.
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