Monday, 24 December 2007
EGGS A LA MARTIN
Make a half pint of cream sauce. Put half of it in the bottom of abaking dish or into the bottom of ramekin dishes or individual cups.
Break fresh eggs on top of the cream sauce, dust with a little salt
and pepper, pour over the remaining cream sauce, sprinkle the top with
grated cheese, and bake in a moderate oven until the cheese is browned
and eggs are "set." Serve in the dish or dishes in which they are
cooked.
posted by kanx1976 at
06:54
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