Make a bechamel sauce with butter, flour and diluted with cream and a dash of coffee milk. Mix some chunks of Brussels cheese, or a piece of Trappist cheese if you do not have the Brussels "Ettekeis" on hand. Season with pepper. Clean the sprigs of chicory and cut out the bitter end. Cut the stalks into four pieces lengthwise and fry in salted butter until they turn color. Now add a few spoonfuls of bechamel sauce, stir well and bring to temperature. Break two eggs and gently pour them over the chicory. Do not stir, but bake like fried eggs. Finish with croûtons.

Eggs on Brussels manner

  

pepper chicory salted butter Eggs old bread olive oil
Photo: Wikimedia
butter flowing flour cream coffee milk Brussels cheese
A Recipe Guide For The Amateur Chef Belgian Cuisine

Eggs on Brussels

manner  

Make a bechamel sauce with butter, flour and diluted with cream and a dash of coffee milk. Mix some chunks of Brussels cheese, or a piece of Trappist cheese if you do not have the Brussels "Ettekeis" on hand. Season with pepper. Clean the sprigs of chicory and cut out the bitter end. Cut the stalks into four pieces lengthwise and fry in salted butter until they turn color. Now add a few spoonfuls of bechamel sauce, stir well and bring to temperature. Break two eggs and gently pour them over the chicory. Do not stir, but bake like fried eggs. Finish with croûtons.
pepper chicory salted butter Eggs old bread olive oil
butter flowing flour cream coffee milk Brussels cheese
a recipe guide for the amateur chef Belgian Cuisine
Photo: Wikimedia