Eggs in the basket
Instructions
Roll out the dough on the work surface and use to line six buttered ramekins.
Passed the baskets of puff pastry in the oven is already hot (200 degrees) for 10 minutes, then remove them and let them cool.
Fill a saucepan with water to two-thirds, add the vinegar and bring to a boil.
Break one egg at a time into a small ladle, then slide it gently into the water and vinegar, gently boiling.
Using two tablespoons collect quickly the egg white around the yolk, cover the Pan and simmer gently heat for 3-4 minutes.
Prepare bechamel sauce: melt 30 g of butter in a saucepan, add the flour, stir, then dilute the mixture with warm milk and cook for 10 minutes or until you have a thick sauce.
Remove from heat and season with salt, pepper and nutmeg, then add the grated Parmesan cheese and whipped cream.
Finely chopped cooked ham, mix the parsley and place a spoonful of the mixture obtained at the bottom of the Browse, baskets that you removed from the moulds.
Put in each a poached egg, cover with the sauce and finish with chopped ham and parsley.
Passed in already warm oven (200 degrees) for 10 minutes, so that the surface of baskets to form a golden crust.
Transfer to a serving dish, garnish with mixed vegetables and serve.
Ingredients and dosing for 6 persons
- 6 eggs
- 200 g of puff pastry
- Salt
- Pepper
- 25 cl of milk
- 50 g of butter
- 40 g of flour
- 50 g of ham
- 3 tablespoons of non-sweetened whipped cream
- 1 teaspoon of chopped parsley
- 2 tablespoons of grated parmesan cheese
- 1/2 cup of white wine vinegar
- 1 rub of nutmeg