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Eggs A La Bourbon
Ingredients
6 eggs
½ pint of stock
1 tablespoonful of butter
6 tablespoonfuls of grated Parmesan cheese
½ teaspoonful of salt
1 pinch of pepper
Method
Put the stock in a small saucepan, poach the eggs in it, two at a time; lift them carefully and lay them on a hot granite or silver dish. When all are poached, dust over the cheese and stand them in the hot oven for just a moment until the cheese is melted. In the meantime boil the stock until it is reduced one-half, add the butter, baste it over the eggs and send to the table. This dish may be garnished with triangular pieces of toast.
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