- 4 tablespoons [60 g] butter or margarine
- 2 tablespoons [17.5 g] all-purpose flour
- 1 cup [250 mL] sour cream
- 24 eggs
- 3/4 teaspoon [2 mL] salt
- 1/8 teaspoon [0.5 mL] white pepper
- Freshly chopped parsley, to decorate
- Approximately 1 cup [250 mL] crisp bacon crumbs
- Approximately 1 cup [250 mL] grossly grated Cheddar cheese
- Approximately 1 cup [250 mL] ripe olive slices
- Approximately 1 cup [250 mL] drained boiled cooled small shrimps
- Approximately 1 cup [250 mL] sour cream
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- Over medium heat, melt 2 tablespoons [30 g] of the butter or margarine into a small frypan.
- Stir in flour until boiling.
- Remove from heat before stirring in 1 cup [250 mL] sour cream.
- Cook, still over medium heat, until boiling and smooth; set aside.
- Beat together eggs, salt and white pepper.
- Into a large frypan, melt remaining 2 tablespoons [30 g] butter or margarine ove medium-low heat.
- Pour in beaten eggs; cook lifting delicately set eggs all around the frypan to let liquid eggs run underneath, until all of beaten eggs are just set.
- Remove from heat; delicately stir in reserved sour cream mixture.
- Turn eggs over onto a warm serving plate; garnish with freshly chopped parsley.
- Serve eggs immediately, along with crisp bacon crumbs, grated Cheddar cheese, ripe olive slices, drained shrimps and remaining sour cream into separate bowls.
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