Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 Eggs
- 1/2 Bottle Belgian beer (such as Kriek) or lager
- 60 g Butter
- 1 tb Flour
- 1/2 ts Sugar
- 1 dl Cream
- 4 Slices bread
- 1 tb Chopped parsley
- Salt, pepper
- =
Directions
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