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Wednesday, December 19, 2012,10:57 PM by

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  • Poached Eggs with Cream and Parsley Sauce

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Serves :

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Put the butter, flour, milk and parsley in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes. Season.
  • Remove the pan from the heat, add the cheese and stir until melted. Fold in the cream.
  • Poach the eggs by breaking them into a pan of harely simmering water and cook for 3 minutes.
  • Lift out with a draining spoon and drain on absorbent kitchen paper.
  • Place 1 egg on each slice of toast and cover with parsley sauce.


  • 15 grams butter
  • 15 grams plain flour
  • 150 ml fresh milk
  • 5 ml chopped fresh paisley
  • Salt and pepper
  • 25 grams mature Cheddar cheese, grated
  • 15 ml fresh soured cream
  • 2 eggs
  • 2 slices wholemeal bread, toasted

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