Category — Eggs

1 kg / 2 lb leeks
1 ts olive oil
juice of 1 lemon
2 eggs
1 tb mayonnaise
1 ts French mustard
A few capers

Trim off the green parts of the leeks, chop up the white part and wash thoroughly, then drain well and pat dry. In a saucepan heat 2 tb. olive oil and stew the chopped leeks gently for about 8-10 minutes or until cooked.
Meanwhile, hard-boil the eggs. Put the leeks in a shallow dish, dress them with the lemon juice, salt and pepper, and allow to cool.

Shell the eggs and mash them with a fork, adding the mayonnaise and mustard. Mix in the capers. Spread the egg mixture onto the leeks and chill for at least 2 hours.

Makes 4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).

  

750 g – 1,5 lb mussels
1 bouquet garni
1 dl – 3,3 fl. oz. water
60 g – 2 oz. butter
1 tb brandy
6 eggs
3 tb single cream
1 tb chopped parsley
1 ts chopped chervil
1 ts chopped chives
0.5 ts chopped tarragon leaves

Scrape and clean the mussels, removing the beards and discarding any broken or open ones, and wash them under running water several times. Put the mussels in a deep, wide pan with 1 dl (3,3 fl. oz.) water, salt, pepper, and the bouquet garni. Cover and cook over brisk heat until all the mussels have opened.

Remove the mussels and shell them, reserving the flesh. Melt 30 g of butter in a frying pan and saute the mussels in it for 2-3 minutes, then flamb? with the brandy and keep warm (but take care not to cook them further). Break the eggs into a bowl with the cream, salt and pepper to taste, and whisk them lightly with a fork. Melt the remaining butter in a pan, pour in the eggs and stir with a wooden spoon over gentle heat until the eggs are set but still soft. Fold in the mussels and the chopped herbs, and serve piping hot.

Remarks: 4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).

  

4 eggs
0.5 bottle Belgian beer
(such as Kriek) or lager
60 g – 2 oz. butter
1 tb flour
0.5 ts sugar
1 dl – 3,3 fl. oz. cream
4 slices bread
1 tb chopped parsley
Salt, pepper

Bring the beer to a boil in a saucepan. Break the eggs in small bowls and slide them carefully into the beer: poach them for 3-4 minutes, or until they are set. Remove the eggs from the beer with a slotted spoon, drain and keep warm.

Strain the beer into a jug. Make a roux with the butter and the flour, and gradually add the strained beer until the sauce is smooth and thick. Add the sugar and cream, and mix well. Adjust seasoning.

Cut off the crusts of the slices of bread and trim them into ovals or rounds, then fry them in the remaining butter. Put one egg on each slice of fried bread, spoon the sauce over, and sprinkle with chopped parsley. Serve very hot.

Remarks: 4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).

  

4 hardboiled eggs
2 big onions, minced
60 g – 2 oz. butter
50 g – 1,7 oz. flour
5 dl – 1 pint – 2 cups milk
nutmeg, pepper and salt
80 g – 2,5 oz. chopped parsley

Cook the eggs for 10 minutes. Peel them and keep warm.

Fry the onions in butter until golden, dust with flour and let dry for a while. Pour the milk in the pan and stew the onions over low heat. Add some nutmeg, pepper and salt.

Cut the warm eggs in two. Put them on a serving dish and pour the sauce over them. Garnish with chopped parsley.

Remarks: 4 servings.

Source: my collection

  

8 eggs
1/2 dl – 1,7 fl. oz. cream
100 g – 3,5 oz. cooked shrimps
salt and pepper

Mix eggs, cream, pepper and salt thoroughly. Add shrimps.

Melt butter and pour mixture into the pan. Stir with a wooden spoon until the mixture is just set.

Serve on toast.

Remarks: 4 servings.

Source: The Collection of Kris Vanhoutte