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Extra info for 60 Ways Eggs. Great Recipe Ideas with a Classic Ingredient
In a pan, melt remaining butter over moderate heat. Place stuﬀed, coated eggs in pan and fry for 5 minutes or until eggs are golden brown all over. • With a slotted spoon, carefully transfer stuﬀed eggs from pan to a warmed serving dish. Serve immediately. SOUPS & APPETISERS 33 eggs with sherry Bacon rashers Eggs Paprika 34 SOUPS & APPETISERS Serves 4 Method Ingredients Butter Plain (all-purpose) ﬂour Milk Double (heavy) cream Salt Ground white pepper Cheddar cheese Dry sherry Egg yolks Crusty bread Soft-boiled eggs and bacon on toast in a creamy, sherry-and-cheese flavoured sauce.
In a saucepan, melt two-thirds of butter over moderate heat. Remove pan from heat and, with a wooden spoon, stir in ﬂour to make a smooth paste. Gradually add milk, stirring constantly. • Return pan to heat and add bay leaf and nutmeg. Bring mixture to the boil, still stirring. Reduce heat to low and cook for 2–3 minutes or until sauce is thick and smooth. • Remove pan from heat. Discard bay leaf. Stir in bacon, salt, pepper and tomatoes. • Grease a baking dish with remaining butter, then line with hard-boiled egg slices.
Stir beaten egg into sauce in pan and pour over egg slices in baking dish. • Add topping ingredients. Sprinkle breadcrumbs on top and dot with butter. 85 g (3 oz) 45 g (11/2 oz), cut into small cubes • Bake for 40 minutes. Serve hot.
60 Ways Eggs. Great Recipe Ideas with a Classic Ingredient by MCIA