Wywern Eggs

economical first course for a summer dinner party, Wywern Eggs are served cold in scallop shells and may be accompanied by well-chilled dry white wine. Or, alternatively, serve Wywern Eggs in Croustades instead of scallop shells.

2 oz. butter

1 oz. flour

10 fl. oz. milk

½ teaspoon salt

½ teaspoon black pepper

3 medium-sized carrots, scraped, cooked and pureed

2 spring onions , trimmed, cooked and pureed

2 oz. peeled prawns or shrimps

8 eggs, poached, placed in scallop shells and chilled in the refrigerator

2 tablespoons chopped fresh parsley

In a medium-sized saucepan, melt the butter over moderate heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour to make a smooth paste. Gradually add the milk, stirring constantly and being careful to avoid lumps.

Mix in the salt and pepper and return the pan to the heat. Cook the sauce for 2 minutes, stirring constantly.

Add the carrot and spring onion purees to the prepared sauce and cook for a further 2 minutes, stirring frequently, or until the sauce is thick and smooth. Taste the sauce and add more salt and pepper if necessary.

Add the prawns or shrimps, stirring them in to cover them completely with the sauce. Remove the pan from the heat.

Remove the eggs from the refrigerator and pour the sauce over them. Set aside to cool.

Sprinkle the parsley over the tops and replace the scallop shells in the refrig-erator. Chill for 2 hours.

Remove the scallop shells from the refrigerator and serve immediately.

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