Graham Kerr

59 West Coast Eggs

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Cheese Sauce 1¼ cups 10 fl. oz. 285 milliliters
Swiss chard or spinach 2 lb. 2 lb. 1 kilo
Eggs 4 4 4
Cheese to garnish 6 tbsp. 1½ oz. 45 grams
4 tbsp. 1 oz. 30 grams

Method

Method of Preparation

Prepare sauce using 1 ounce cheese—strip off leaves from vegetable—grease 8-inch flan tin—heat serving plate—grate cheese—preheat grill to very hot.

Method of Cookery

  1. Cook Swiss chard or spinach as per basic method.
  2. Lay cooked leaves in flan tin and place in oven to keep hot.
  3. Poach eggs.
  4. Turn Swiss chard or spinach onto hot serving plate, place poached eggs on top.
  5. Coat with thick cheese sauce.
  6. Dust with grated cheese.
  7. Place under heated grill just to brown the sauce.
  8. Serve at the table by cutting into wedges.

Serving

Some people serve this as a first course—in my view it is far too filling. Best as another supper dish.

© 1966 Graham Kerr. All rights reserved.