Portuguese Eggs in Cotton

Debbie R.'s Note:

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.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

White Sauce

• 2 tablespoons butter
• 3 tablespoons flour
• 1 ½ cups milk , cold
• 1 teaspoon salt
• ¼ teaspoon pepper

Eggs

• 4 eggs
• 1 teaspoon butter (or margarine)
• 4 slices buttered toast
• 4 teaspoons grated parmesan cheese
• ½ teaspoon paprika

Directions:

1. 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.
2. Eggs: Preheat oven to 350.
3. Separate eggs; don't break the yolks. Put the yolks in their own bowl. Beat the egg whites until very stiff.
4. 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.
5. Place a slice of toast on each plate. Pour 1/4 Celsius sauce over each piece. Place an egg mound on top of that, then pour the rest of the sauce over the eggs.
6. Top with grated cheese, paprika and some salt and pepper to taste. Serve immediately.