Egg & Parsley Sauce

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

  • About


  • 400 ml/14 fl oz/generous cups milk
  • ½


Put the milk, onion, cloves, bay leaf, thyme and nutmeg in a saucepan and season with pepper. Bring to the boil over a high heat. Remove the pan from the heat, cover and leave to infuse for at least 30 minutes.

Put the eggs in a saucepan. Fill the pan with enough boiling water to cover the eggs by about 2.5cm/1in. Bring to the boil over a high heat, then turn the heat down to low and si