Baked Eggs in a Crust with Watercress
|Watercress||3 Bunch (300 gm), trimmed (2 Large Bunch)|
|Unsalted butter||12 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Grated nutmeg||To Taste|
1.Preheat the oven to 350 degrees.
2.Heat 4 tablesppon (60ml.) butter until melted.
3.Apply the butter on bread cases both from outside and within using a pastry brush.
4.Bake the cases for 10 minutes.
5.Meanwhile, boil salted water in a sucepan.
6.Sort and reserve 16 healthy watercress sprigs for garnishing; pour other with scallions in water and cook for 1 minute.
7.Once done, strain and wash with cold water.
8.Take off the water from the greens by wrapping in a towel and then pressing hard.
9.Blend the greens in processor and keep aside.
10.Heat 2 tablespoons (30ml.) of butter in the saucepan.
11.Add flour and stir over low flame for four minutes.
12.Gradually add in 1 cup [1/4 liter] of the milk, sprinkle salt, pepper and nutmeg, and cook for 15 minutes on low flame.
13.Put watercress-and-scallion puree and let the sauce cook on low flame for another 10 minutes until thick.
14.Apply two thirds of this sauce inside the bread cases.
15.Break an egg into each hollow and bake the cases in the oven for 10 to 12 minutes until the whites are firm but the yolks are still runny.
16.Put the saucepan with the remaining watercress sauce over low flame and boil it by stirring.
17.Once done, turn off the flame and add the remaining butter and stir.
19.Transfer the sauce onto four warm dinner plates and place a baked egg in the middle
20.Serve warm with a garnish of remaining sprigs..