Perhaps because we are less likely to host grand brunches or experiment with our own breakfast routine, I am inevitably attracted to brunch recipes in my cook book collection. A delightful surprise is that Ada Boni’s The Talisman Italian Cook Book actually has a fairly ample ‘Eggs’ section in her cook book. Surprising, because I am not acclimatized to view European cuisine as well versed in the heavier North American style brunches. Perhaps, these dishes were considered more luncheon fare. Regardless, I have been delighted in trying out all these new egg recipes. This one is deceptive simple in its use of ingredients but actually delivers kind of an insatiable richness. Not quite a poached egg, these baked eggs stay supple and delicate in their milk sauce and are a left of centre choice to change up your routine.
1/4 cup butter
1 tbsp flour
1 1/4 cup milk
1/4 tsp salt
1/8 tsp pepper
2 tbsp Parmesan, grated
2 tbsp bread crumbs
1 tbsp melted butter
- Melt butter and stir in flour. Cook for 1 minute.
- Slowly pour in milk, whisking. Cook until thickened.
- Pour sauce in a baking dish. Gently break eggs into casserole.
- Sprinkle with salt and pepper, Parmesan, bread crumbs and melted butter.
- Bake at 400 degrees for 15 minutes.