Egg Cream

Name: Egg Cream
Yield: 6
Ingredients: 2 tablespoons of butter; 4 tablespoons of wheat flour; Salt and black pepper to taste; 1/2 tablespoon of mustard; 3 drops of hot sauce; 2 cups of milk; 1/4 cup of grated Parmesan cheese; 6 eggs

1
2 tablespoons of butter
2
4 tablespoons of wheat flour
3
Salt and black pepper to taste
4
1/2 tablespoon of mustard
5
3 drops of hot sauce
6
2 cups of milk
7
1/4 cup of grated Parmesan cheese
8
6 eggs

Ingredients

1
2 tablespoons of butter
2
4 tablespoons of wheat flour
3
Salt and black pepper to taste
4
1/2 tablespoon of mustard
5
3 drops of hot sauce
6
2 cups of milk
7
1/4 cup of grated Parmesan cheese
8
6 eggs

Directions

1
In a saucepan, melt the butter over moderate heat
2
Add the flour, salt, black pepper, mustard, and hot sauce
3
Mix well and add the milk
4
Cook, stirring constantly, until it starts to thicken
5
Add the grated Parmesan cheese and stir until melted
6
Preheat the oven to 400°F (hot)
7
Place half of the cream in 6 refrigerated molds with a capacity of 1/2 cup each
8
In each one, add 1 raw egg
9
Cover with the remaining cream, leaving some of the egg exposed
10
Bake for 15 minutes or until the egg is cooked to your liking
11
Serve immediately
12
Serve 6 portions
13
223 calories per serving.