Portuguese Eggs in Cotton

Ingredients

White Sauce

• 2 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk, cold
• 1 teaspoon salt
• 1/4 teaspoon pepper

Eggs

• 4 eggs
• 1 teaspoon butter (or margarine)
• 4 slices buttered toast
• 4 teaspoons grated parmesan cheese
• 1/2 teaspoon paprika

Directions

1. 1

   White Sauce: Melt butter. Add flour. Cook about 2 minutes, stirring constantly. Slowly pour milk into the saucepan, stirring, until sauce thickens. Salt and pepper it to taste.

2. 2

   Eggs: Preheat oven to 350.

3. 3

   Separate eggs; don't break the yolks. Put the yolks in their own bowl. Beat the egg whites until very stiff.

4. 4

   Grease a baking sheet with butter. Heap 4 mounds of egg whites onto the baking sheet. Make an indentation with a tablespoon in each mound. Place a yolk in each indentation. Bake for about 20 minutes.

5. 5

   Place a slice of toast on each plate. Pour 1/4 Celsius sauce over each piece. Place an egg mound on top of that, then pour the rest of the sauce over the eggs.

6. 6

   Top with grated cheese, paprika and some salt and pepper to taste. Serve immediately.