Name: Poached Eggs à la Jérez
Yield: Six servings.
Ingredients: Watercress for garnish; Paprika; 6 hot poached eggs; ¼ cup heavy cream; Salt and freshly ground black pepper to taste; ½ cup grated Gruyere or Swiss cheese; 2 egg yolks, lightly beaten (save whites for other use); 3 tablespoons dry sherry; 12 slices crisp bacon; 3 English muffins, pulled apart and toasted; ¾ cup milk; 1½ tablespoons flour; 1½ tablespoons butter

Preparation info

Six
servings.

Difficulty
Easy

Appears in

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

About

Ingredients

Eggs with Sherry-Flavored Mornay Sauce

1½ tablespoons butter
1½ tablespoons flour
¾

Main course

Method

Melt the butter in a saucepan and stir in the flour with a wire whisk. When blended, add the milk and cream, stirring vigorously with the whisk. Continue stirring and cooking until the sauce thickens. Add salt and pepper and continue to simmer for 5 or 10 minutes longer.
Remove the sauce from the heat and stir in the yolks, beating rapidly. Add the ch