Oeufs à la Crècy

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

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.


  • 450 g/1 lb carrots, thinly sliced
  • 1 teaspoon rose water seasoning to taste
  • 25 g/1 oz/2 tablespoons butter
  • 25 g/1 oz/2 tablespoons flour
  • 150 ml/5 fl oz/ cup milk
  • 150 g/5 oz/ cup Quark or puréed cottage cheese
  • 4 soft-boiled eggs, peeled


    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.