When you’re poaching eggs, it’s important to use the freshest eggs you can find, because they’ll hold their shape better. Some cooks like to add a dash of vinegar to the water when poaching to help set the eggs, but we prefer to use a pinch of salt instead.
- 4 eggs
- 4 thick slices sourdough baguette, toasted
- ½ garlic clove
- To serve: simple leaf salad
- 30 gm butter
- 30 gm plain flour
- 300 ml milk
- 80 gm Gruyère
- 1For mornay sauce, melt butter in a saucepan over high heat, add flour and stir until sandy coloured (2-3 minutes). Gradually add milk, stirring continuously, then stir until smooth, bring to the simmer. Remove from the heat and stir through Gruyère until smooth.
- 2Preheat grill to high heat. Poach eggs in simmering water over low-medium heat until soft-poached (2½ minutes).
- 3Rub bread with cut-side of garlic, then place in an ovenproof dish, top with eggs, spoon sauce over and grill until sauce is bubbly and golden (1-2 minutes). Serve with green salad.
This recipe is from the July 2011 issue of .