Escarole And Eggs Au Gratin
|Water||2 Cup (32 tbs)|
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Flour||2 1⁄2 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs) (A Portion May Be Sweet Cream, If Desired)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
|Eggs||4 , poached|
Wash the escarole thoroughly, especially the outer leaves.
Shred it coarsely and cook it, covered, in about one quarter cup salted water until tender, about fifteen minutes.
Drain it in a sieve and press out excess water.
Heat the olive oil in a saucepan and saute the garlic in it until the garlic is beginning to turn golden.
Blend in the flour.
Add the milk all at once and cook, stirring vigorously with a wire whisk, until the mixture is thickened and smooth.
Add about one third of the grated cheese and season the sauce to taste with salt and pepper.
Add about one third of the sauce to the escarole.
Blend well and spread the mixture in three or four individual shallow baking dishes.
Place a poached egg on each, cover the eggs with the remaining sauce and sprinkle with the remaining grated cheese.
Dot each with a teaspoon of butter.
Brown lightly under the broiler or bake on the upper rack of a 400 degree oven until the tops are browned.