Oeufs á La Benedictine - Eggs Benedectine |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Lively flavors and rich taste from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
6 eggs |
6 tablespoons cream |
2 cups thin white sauce (white sauce (cheesy or not) medium sauce or your own recipe) |
1/2 cup grated american cheese (any yellow cheese) or 1/2 cup monterey jack cheese (any yellow cheese) or 1/2 cup cheddar cheese (any yellow cheese) |
2 egg yolks, well beaten |
1/4 cup sherry wine |
6 slices ham, broiled (thin slices) |
6 slices bread, toasted and buttered |
6 slices tomatoes, fried |
Directions:
1. Butter six ramekins and preheat oven to 350°F.
2. Break each egg into prepared ramekin, to which 1 tablespoon cream has been added.
3. Bake until set, 15 to 20 minutes.
4. Prepare white sauce and just before ready add grated cheese, stirring until melted.
5. Remove from heat and add beaten egg yolks gradually, stirring constantly; add sherry.
6. Place a slice of ham on each slice of buttered toast, add a slice of fried tomato, the baked egg, and the sauce.
|
|