Poached eggs with sherry and mustard
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Eggs |
| 4 | Langoustines - headed/shelled and | |
| ; intestinal tract removed | ||
| 37 | grams | Butter |
| 2 | tablespoons | Sherry |
| ½ | pint | Mornay sauce |
| ½ | teaspoon | Dijon mustard |
| 50 | grams | Grated parmesan cheese |
| 50 | grams | Diced tomato |
| 1 | Sprigs coriander/paprika | |
Directions
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.
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