Fransiscan Eggs

I can't remember where this recipe came from originally or why it is called Fransiscan Eggs, but 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

The recipe calls for 4 small potatoes but you can use the equivalent amount of larger potatoes cut up smaller. You want to end up with about twice as much potato as egg.

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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