Poached Eggs with Sherry And Mustard Recipe

Free Recipe Poached Eggs with Sherry And Mustard

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Poached Eggs with Sherry And Mustard Recipe

4 md Eggs
4 Langoustines –
-headed/shelled and
; intestinal tract removed
37 g Butter
2 tb Sherry
1/2 pt Mornay sauce
1/2 ts Dijon mustard
50 g Grated parmesan cheese
50 g Diced tomato
1 Sprigs coriander/paprika

Poached Eggs with Sherry And Mustard Preparation

Slice the prepared langoustines. Heat a heavy based pan and add the butter, add the langoustine and cook off rapidly. Add the sherry and the mustard, followed by the tomato. Remove from the heat. Poach the eggs gently, then drain. Place a cutter on to a plate and fill with prawn mix. Remove the cutter and place the egg directly on the top. Coat with the mornay sauce, scatter with parmesan then place under a preheated grill to glaze. Serve with a sprig of coriander and a light dusting of paprika. DISCLAIMER(c) Copyright 1996 – SelecTV Cable Limited. All rights reserved. Carlton Food Network Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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