Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Béchamel sauce
Eggs
How it's done
Béchamel sauce
Heat the butter in a wide pan. Add the shallot, sauté for approx. 2 mins. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in the milk and stock all at once, bring to the boil while stirring. Reduce the heat and simmer for approx. 10 mins., stirring occasionally until the sauce is creamy. Add the cheese and wild garlic, stir.
Eggs
Using a tablespoon, make four wells in the sauce. Crack the eggs one at a time, slide carefully into the wells, cover and leave to solidify for approx. 10 mins. Salt the eggs, sprinkle with chilli flakes, plate up.
| Serve with: | Toasted bread |
|---|
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