Last updated 6/12/2012 12:57:04 AM. Recipe ID 19486. Report a problem with this recipe.
Title: Eggs ardennaise
Yield: 8 Servings
Salt & white pepper to taste
1/4 c Whipping cream, whipped
1 c Grated Parmesan cheese
2 tb Butter
Fill a large cake pan with flour and level the top. Separate the
eggs, dropping the whites into a large mixing bowl and leaving each
yolk in an eggshell half. Place each eggshell half upright in the
pan of flour. Add salt and pepper to the egg whites and beat until
the stiff peak stage is reached. Fold in the whipped cream, then
fold in the cheese. Grease a deep ovenproof platter or a shallow
baking dish with the butter. Turn the egg white mixture into the
platter and level the top. Make eight evenly spaced indentations with
the oiled base of a round soup spoon. Slide one of the egg yolks into
each indentation. Sprinkle with salt and cover the platter with a
tent of aluminum foil. Bake in a preheated 350 degree oven for 15
minutes or until the egg yolks are set. Remove the foil and bake
until the egg white mixture is lightly browned.
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