Recipe by Debbie R.
From "Cuisines of Portuguese Encounters", in which the author gives recipes from her time in Portugal and its colonies. She said this dish is popular in Portugal and with the Portugese-Americans in southern New England. It is served for all three meals. Check out the prep method on this. I've never seen anything like it. I haven't tried it yet.
Top Review by Dienia B.
this should have been a pretty dish if i could have gotten my eggs to stay on the clouds .mine broke threw the clouds. rats but the tasted good make sure you watch they cook faster than you would think.they do stick to the tinfoil i put down even greased , im going to try this recipe again cause its a cute idea and does taste good zaar tour 8
- 2 tablespoons butter
- 3 tablespoons flour
- 1 1⁄2 cups milk, cold
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 eggs
- 1 teaspoon butter (or margarine)
- 4 slices buttered toast
- 4 teaspoons grated parmesan cheese
- 1⁄2 teaspoon paprika
Directions See How It's Made
- White Sauce: Melt butter. Add flour. Cook about 2 minutes, stirring constantly. Slowly pour milk into the saucepan, stirring, until sauce thickens. Salt and pepper it to taste.
- Eggs: Preheat oven to 350.
- Separate eggs; don't break the yolks. Put the yolks in their own bowl. Beat the egg whites until very stiff.
- Grease a baking sheet with butter. Heap 4 mounds of egg whites onto the baking sheet. Make an indentation with a tablespoon in each mound. Place a yolk in each indentation. Bake for about 20 minutes.
- Place a slice of toast on each plate. Pour 1/4 cup sauce over each piece. Place an egg mound on top of that, then pour the rest of the sauce over the eggs.
- Top with grated cheese, paprika and some salt and pepper to taste. Serve immediately.