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Eggs in Sherry Cream Sauce




Source of Recipe


Posted by Wanderer. Source: “Cooking With Craig Claiborne And Pierre Franey,” 1983.


Recipe Introduction


Yield: 4 to 6 servings


List of Ingredients




4 large eggs
1/2 pound lean bacon
1/4 pound mushrooms
4 tablespoons butter
6 tablespoons flour
1-1/2 cups milk
Salt and freshly ground black pepper to taste
1/4 teaspoon grated nutmeg
1/8 teaspoon cayenne pepper
1/2 cup grated Swiss or Gruyere cheese
2 tablespoons dry sherry
1/2 cup chopped parsley

Recipe



1. Put the eggs in a saucepan and add cold water to cover. Bring to the boil and simmer for 12 minutes. Drain the eggs and run them under cold water.
2. Crack the eggs and peel them. Cut the eggs in half and chop them on a flat surface. Put the chopped eggs in a mixing bowl and cover. Set aside.
3. Cook the bacon until browned and quite crisp. Drain on paper toweling. Let cool. Chop the bacon finely. There should be about 1/2 cup. Set aside.
4. Rinse the mushrooms and pat them dry. Slice them thinly and then chop them finely.
5. Melt the butter in a saucepan and add the mushrooms. Cook, stiring, until the mushrooms give up their liquid. Continue cooking until the liquid has evaporated.
6. Sprinkle the mushrooms with the flour and stir. Add the milk and cook, stirring with a wire whisk, until it becomes thick and smooth. Continue cooking for 5 minutes, stirring often.
7. Add the salt and pepper, nutmeg and cayenne. Remove from the heat and stir in the cheese. Add the sherry.
8. When ready to serve, fold in the chopped eggs. Spoon the mixture into an oval platter, then sprinkle with the chopped bacon and chopped parsley. Serve hot or lukewarm.