Name: Mollet Eggs with Fresh Herb Sauce
Yield: Serves 4
Cuisine: French
Ingredients: 3 tablespoons snipped chervil leaves; a few gratings of nutmeg; 30 g gruyère cheese, coarsely grated; 2 tablespoons snipped French tarragon leaves; salt and freshly ground white pepper; 120 g Maggie Beer’s mushroom pâté or Mushroom Duxelles; 8 oeufs mollet; 15 g unsalted butter; 300 ml milk; 15 g plain flour sifted; 8 x 1 cm-thick slices light sourdough bread

Preparation info

Serves
4

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

Try this little dish for an entrée or light supper dish.

Ingredients

8 oeufs mollet
8 x 1 cm-thick slices light sourdough bread

Method

To make the sauce, melt the butter in a heavy-based saucepan over low heat then allow to cool for a minute. Add the flour and combine to make a roux. Return to a very low heat, stirring continuously for 3 minutes; it must cook slowly. Allow to cool for 5 minutes.
Pour the milk into another saucepan, add salt, pepper and nutmeg and bring to the boil. Off the hea

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Ingredients

Method

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