Fransiscan
Eggs
Vegetarian Meal Recipe
Fransiscan Eggs are one of our favourite midday meals with a hint of spice from the capers.
I can't remember where this recipe came from originally or how it got its name, but it is a recipe that I often cook to have ready when Margaret comes home.
I had
to write the recipe down to work out the calorie count and realised for
the first time why this makes such a satisfying meal. This can't be
described as 'low-calorie' or 'low fat' but it is delicious.
To make 2 servings:
| kcal | |
| 4 small potatoes | 165 |
| 2 medium eggs, hard-boiled | 130 |
| 300 ml (1/2 pint) semi skimmed milk | 160 |
| 25grammes (1 oz) butter | 180 |
| 25 grammes (1 oz) plain flour | 91 |
| 1 clove of garlic, crushed | 4 |
| 50 grammes (2 oz) cheddar cheese, grated | 228 |
| 30 ml (2 tbsp) capers | 4 |
| Total | 952 |
Less than 500 kcal per serving
Boil the potatoes in the milk until they are soft, 15 to 20 minutes. At the same time you can hard-boil the eggs.
Halve the eggs and put them in an oven-proof dish. Remove the potatoes from the milk with a holey spoon and add them to the eggs, saving the milk.
Make a basic white sauce with the milk the flour and the butter and add in the crushed garlic. Keep stirring until the sauce thickens and then pour it over the eggs and potatoes. Sprinkle the whole dish with the grated cheese and the capers and grill (broil) it until the top has turned golden brown.
That's
how you make Fransiscan Eggs. Serve them immediately.
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