- Melt your butter in a pan and when just foaming remove from the heat and stir in the flour to make a paste. Return to the heat and gradually add your milk on a very low temperature, stirring all the time tp make a smooth thick sauce, at least 10 minutes. Season and add a little grated nutmeg.
- Add to your sauce, 4 tbsp of cream and cook for 3 minutes, stirring. Then add your Parmesan and Dijon mustard and add more seasoning if necessary.
- The sauce can sit and wait whilst you poach your eggs for just 3-4 minutes to ensure a lovely runny yolk.
- Once poached, add a little of the sauce to the bottom of 4 ramekins and then put a poached egg on top in each and cover with more sauce. Lightly sprinkle over some breadcrumbs and put under a hot grill for just 1 minutes and serve.
Recipe from French Provincial Cooking by Elizabeth David