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
olive oil
butter
plain flour
cream
coffee milk
Brussels cheese
taste and tradition
the fiery passion
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.
olive oil
butter
plain flour
cream
coffee milk
Brussels cheese
eggs
on Brussels manner
taste and tradition
taste and tradition
the fiery passion
