Oeufs à la Crècy

Name: Oeufs à la Crècy
Prep time: 15 min
Total time: 15 min
Ingredients: 150 ml/5 fl oz/⅔ cup milk; 25 g/1 oz/2 tablespoons flour; 150 g/5 oz/⅔ cup Quark or puréed cottage cheese; 150 g/5 oz/⅔ cup Quark or puréed cottage cheese; 4 soft-boiled eggs, peeled; 450 g/1 lb carrots, thinly sliced; 25 g/1 oz/2 tablespoons butter; 1 teaspoon rose water seasoning to taste

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

The aroma of rose water and the colour of the carrots make this classic dish a real beauty.

Ingredients

450 g/1 lb carrots, thinly sliced
1 teaspoon rose water seasoning t

Lunch
Starter
Vegetarian

Method

Boil the carrots in a little salted water until tender. Drain well and purée with the rose water and seasoning. Make a béchamel sauce from the butter, flour, milk and cheese. Add the carrot purée and stir thoroughly. Butter a shallow oven dish, arrange the eggs in it and pour the carrot sauce over them. Place in a hot oven for 2 or 3 minutes only.