a taste of France

Oeufs Gruyere recipe



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Ingredients


Oeufs Gruyere

eggs with cheese

to serve 4

40g / 1½ ozs butter

100g / 4 ozs button mushrooms thinly sliced

40g / 1½ ozs plain flour

150ml / 1/4 pt milk

150ml / 1/4 pt dry white wine

150ml / 1/4 pt double cream

175g / 6 ozs Gruyere grated

1.25ml / 1/4 teaspoon ground mace

paprika

salt and pepper

4 eggs size 1 or 2

30ml / 2 tablespoons parmesan grated



Melt the butter in a saucepan add the mushrooms and fry gently for 5 mins.

Remove the mushroom and put to one side.

Put the flour in the saucepan and cook gently, stir for 1 to 2 mins.

Remove from the heat and gradually add the milk and wine.

Bring to the boil stirring constantly, then simmer for 3 mins until smooth and thick.

Lower the heat then stir in the cream and 100g / 4ozs of the gruyere and cook gently until the cheese melts.

Remove from the heat add salt and pepper and the mace, stir in the mushrooms.

Pour half the sauce into 4 individual oven proof dishes.

Break an egg into each. cover with the remaining sauce.

Mix the rest of the gruyere, parmesan and paprika to sprinkle over the sauce.

Cover with bread crumbs and bake in the oven at 190c or 375f gas 5 for 10 to 15 mins.

Serve hot with a mixed salad.


Oeufs Gruyere


oeufs gruyere picture


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