Eggs ardennaise

8 Servings

Ingredients

Quantity Ingredient
Flour
8 Eggs
Salt & white pepper to taste
¼ cup Whipping cream, whipped
1 cup Grated Parmesan cheese
2 tablespoons Butter
Vegetable oil

Directions

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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