Eggs in French Style

A little like Scotch eggs and lovely served with a savory tomato sauce, this old recipe comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

• Ready In: 10 mins
• Serves: 6

Ingredients

• 6  eggs
•  breadcrumbs
•  oil or   fat, for frying

• Thick White Sauce

• 4  tablespoons butter (for best results, no substitutions)
• 4  tablespoons flour
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  cup milk

Directions

1. To prepare white sauce: melt butter and blend in flour, salt and pepper. Add milk gradually, stirring constantly until mixture boils and thickens.
2. Poach eggs for five minutes.
3. Dip the eggs carefully into white sauce, cool and dip into fine bread crumbs.
4. Preheat oil or fat to 375F and deep-fry eggs until golden brown.