Oeufs Poches Beatrice Recipe | Recipe Finder

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6servings

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Source: www.chow.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins
Vitamins	B₁, B₂, B₃, B₉, B₁₂, H, E
Minerals	Copper, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

6 hot poached eggs
6 croutons
1 cup Mornay sauce
1/2 cup minced cooked mushrooms
3 tablespoons grated Parmesan cheese
18 spears hot cooked asparagus
3 cups tomato sauce

Instructions Jump to Ingredients ↑

Preheat broiler.
Place eggs on the croutons in individual ovenproof dishes or a large baking dish. Combine the Mornay sauce with the mushrooms and coat the eggs. Sprinkle with the cheese and broil until golden brown.
Arrange asparagus around the eggs and pour the tomato sauce around the edges. Serve at once.
Eggs and sauce can be prepared the night before.

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