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A light lunch or supper dish of poached eggs in watercress sauce, covered with a cheesy topping. Serves 4.
Ingredients
4 large farm fresh eggs
Sauce
2 oz butter
2 bunches watercress, trimmed, washed, and chopped
1 small onion, peeled and diced
½ pint milk
1 oz plain flour
Salt and pepper
¼ teaspoon ground nutmeg
1 oz cheddar cheese, grated
Method
Melt 1 oz butter in a large frying pan, add the watercress and onion and cook gently for 3 to 4 minutes.
Remove from the heat and allow to cool.
Sieve or puree in a food processor, with milk.
Melt the remaining 1 oz butter in the pan, stir in the flour and cook for 3 to 4 minutes.
Remove from heat and gradually stir in the watercress milk.
Return to the heat and stir, bring to the boil until the sauce thickens.
Cook gently for 3 to 4 minutes.
Season with salt, pepper and a little nutmeg.
Meanwhile poach the eggs until only just set.
Place them in a shallow, ovenproof dish, cover with the sauce, sprinkle with cheese and brown very quickly under a very hot grill.
Serve hot with fresh, crusty bread.
Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.