Baked Eggs with Milk Sauce
Description
The recipe won't take much time. First, prepare the milk sauce. Sauté the flour in butter until it smells nutty. Slightly cool it down, then gradually mix in warm milk until smooth, and season with salt. Simmer the mixture over low heat for 5–7 minutes. Take bread, remove the crusts, cut the crumb into 4x6 cm pieces, and fry in butter until golden brown. Alternatively, you can simply dry the bread in a toaster. Cook the eggs "in a pouch" (poached) without shells. For this, add salt and vinegar to water, bring to a boil, slightly stir the water to create a vortex, then pour in the eggs. Cook for 3–3.5 minutes. The eggs will turn out slightly flattened with a frilly edge. Trim off the uneven edges. Grate the hard cheese. Preheat the oven to 230°C. Place the fried bread pieces in an oven-safe skillet, top each with a poached egg, and pour over the milk sauce. Sprinkle with grated cheese and herbs, then bake for 10–12 minutes until a crust forms. Drizzle the finished dish with melted butter and serve hot. Serve immediately while hot.