Eggs à la crème from Fiefhusen

Ingredients for 4 servings:

• 4 eggs, organic
• 1 tbsp butter or rapeseed oil
• 1 spring onion(s)
• 200 g whipped cream
• 2 pinches of cayenne pepper
• Sea salt and pepper, freshly ground
• 4 tbsp Parmesan or Grana Padano, freshly grated
• 2 sprigs of leaf parsley, medium-finely chopped with the stems, alternatively chives or dill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

rich egg, cooked with cream in a pan

Slice the green part of the spring onion into thin rings. Halve the white part lengthwise and then slice into thin half rings. Place the prepared spring onion in a mixing bowl along with the cream, a pinch each of salt and pepper, and the cayenne pepper and whisk briefly and vigorously. Place a non-stick pan on the stove at 3/4 heat and melt the butter until it bubbles gently. Add the cream mixture and bring to a boil. Carefully add the eggs to the cream, avoiding them touching. Bring the cream back to a boil briefly, then reduce the heat to 1/3. Do not stir or swirl until the egg whites are completely set. Carefully lift the eggs from the pan with a spatula and arrange on plates. Spoon the cream sauce over the eggs. Sprinkle with the chopped parsley and grate the hard cheese. Add a touch of sea salt and freshly ground black or mixed pepper. We simply serve fresh bread with it. Either classic moist brown bread, freshly toasted white bread, or warm ciabatta from the oven. Tips: If you prefer unsaturated fatty acids in your dish instead of butter, simply use rapeseed or sunflower oil. Always use the parsley stalks, as they are much more aromatic than the leaves and add a very special bite. If Parmesan or Grana Padano is too strong for you, you can use grated Emmental cheese or something similar. If you like, you can replace the parsley with chives, dill, or coriander. All green herbs work and it’s ultimately a matter of personal taste. If you don’t like a runny egg yolk, briefly place the pan under the oven grill with the cheese on top before serving, until the yolk has set and the cheese has taken on some color. There are so many variations you can create from the basic recipe to suit your personal taste or just for variety. I only use organic eggs, simply because the egg whites hold together better and don’t run as much.