Eggs Josephine

White sauce: Melt the butter.

Sift flour over it and stir so that both remain light. Slowly add milk, stirring constantly.

Sauce should be slightly thick. Remove from heat.

Mix 2 egg yolks in it.

Add nutmeg, ham and parmesan cheese.

Lost eggs: carefully slide 4 eggs from the shell into lightly boiling vinegar-water. After a good 3 min, take them out with a sieve. And cool completely in cold water.

Then carefully dry with kitchen towel. A real lost egg must be plum soft.

Put lost eggs in a mold and cover with white sauce.

Cover with a little bit of parmesan cheese and butter flakes and bake for 5 min.

Tip: Always use an aromatic ham, it will give a wonderful touch to your dish!

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