Egg à la crème

Recipe from: 7/5/1990 12:00:00 AM
Ingredients 14
Servings 8
Time

Ingredients

  • 12
    eggs, hard-boiled
  • salt and pepper
  • 125
    ml
    grated Cheddar cheese
  • 410
    g
    tomato and onion mix
  • SAUCE
  • 500
    ml
    full cream milk
  • 1
    chicken stock cube
  • 30
    ml
    cornflour
  • 3
    ml
    salt
  • 60
    ml
    fresh parsley, chopped
  • 45
    ml
    sherry (optional)
  • 125
    ml
    cream
  • 125
    ml
    grated Cheddar cheese
  • cayenne pepper
 

Method

 
1. Preheat oven to 180 ºC. 2. Slice the eggs lengthwise and arrange in a well-buttered casserole dish. 3. Flavour with salt and pepper and sprinkle cheese over. 4. Spread tomato and onion mixture over cheese. SAUCE 1. Heat milk, add chicken stock cube and thicken with cornflour mixed to a paste with a little water. 2. Add salt and parsley and flavour with sherry. 3. Add the cream and pour over eggs. 4. Sprinkle with cheese and cayenne pepper. 5. Bake for 30 minutes or until golden brown. 6. Serve with melba toast for breakfast or as a light meal.
 

Read more on: bake  |  eggs
 

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