Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 40grams butter
- 2tablespoons plain flour
- 1 3/4 cup milk
- 1 cup swiss cheese, grated
- 2teaspoons dijon mustard
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- 8 rasher hickory smoked bacon
- 4 eggs
- 8 slice white sourdough bread, toasted
- 1 tomato, sliced (to serve)
Nutrition per serving
2850kJ / 680Cal
2850 Kilojoules or 680 Calories
33% of daily energy intake*
Protein
35.5grams
Fat
37.2grams
Carbs
50.5grams
Sugars
10.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This brunch recipe swaps fried eggs for poached and turns the classic eggs on toast into a French affair with a cheesy bechamel sauce.
Method
Step 1 of 3
Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 2 minutes. Slowly add milk, whisking constantly until smooth and mixture comes to the boil. Simmer for 3 minutes or until thickened. Add cheese and mustard, stirring until melted. Season with salt and pepper. Cover and set aside.
Step 2 of 3
Cook bacon in a large deep frying pan for 3 minutes each side or until golden. Transfer to a plate and wash pan. Half fill pan with water and bring to the boil over high heat. Reduce heat to low and stir to form a whirlpool. Add 2 eggs and cook for 3 minutes or until cooked to your liking. Using a slotted spoon, transfer to a paper towel lined plate. Cook remaining eggs.
Step 3 of 3
Place 2 slices of toast onto each serving plate. Top with bacon, egg and sauce. Garnish with herbs and sliced tomato, to serve.
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