for 4 people

Béchamel sauce

2 tbsp	butter
1	shallot, finely chopped
2 ½ tbsp	white flour
2 ½ dl	milk
2 ½ dl	vegetable bouillon
	salt and pepper to taste
60 g	grated Gruyère
30 g	baby leaves of wild garlic

Eggs

4	fresh eggs
¼ tsp	salt
¼ tsp	chilli flakes

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.

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