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PrintPOACHED EGGS WITH CREAM AND PARSLEY SAUCE
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- Put the butter, flour, milk and parsley in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes. Season.
- Remove the pan from the heat, add the cheese and stir until melted. Fold in the cream.
- Poach the eggs by breaking them into a pan of harely simmering water and cook for 3 minutes.
- Lift out with a draining spoon and drain on absorbent kitchen paper.
- Place 1 egg on each slice of toast and cover with parsley sauce.
INGREDIENTS
- 15 grams butter
- 15 grams plain flour
- 150 ml fresh milk
- 5 ml chopped fresh paisley
- Salt and pepper
- 25 grams mature Cheddar cheese, grated
- 15 ml fresh soured cream
- 2 eggs
- 2 slices wholemeal bread, toasted
5 comments for “Poached Eggs with Cream and Parsley Sauce”
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