Title: Eggs Ardennaise
Categories: Eggs
Yield: 8 Servings
| | | Flour |
| 8 | | Eggs |
| | | Salt & white pepper to taste |
| 1/4 | c | Whipping cream, whipped |
| 1 | c | Grated Parmesan cheese |
| 2 | tb | Butter |
| | | Vegetable oil |
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.