What I missed
Chocolate Cherry Cake

Bechamel Sauce

This recipe is from The Silver Palate Cookbook. It's so easy and so delicious I have a hard time not eating it, as is, by the spoonful. 


But this time I put it on a poached egg that was perched on top of bacon and a multi grain English Muffin. 


See the nifty silicone egg poaching cup, it is cool. One time I even made mini quiches in them. 


First melt the butter in a heavy saucepan. 


Add the flour whisking like crazy. 


Cook gently for 5 minutes stirring almost constantly. 

In the meantime bring the milk to a boil. 


Pour the boiling milk in all at once, whisking like crazy again. 

Bring to a boil stirring constantly for 5 minutes. 


 Season to taste with salt, pepper and nutmeg. 

That's the Bechamel Sauce. 

I went on to make a poached egg using the nifty egg cup. 


Just crack an egg into the cup and put the cup into a saucepan of boiling water. 


Cover and keep the water at a low boil. While the egg is poaching toast the English Muffin.


Top the muffin with some bacon.


Using a spoon, gently remove the egg from the cup, 


and place on top of the muffin and bacon. 


Mmm here comes the goodness. 



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Bechamel Sauce


4 tablespoons sweet butter

6 tablespoons unbleached all-purpose flour

2 cups milk

  salt, freshly ground black pepper,

  freshly grated nutmeg

Melt butter in a heavy saucepan. Sprinkle in the flour and cook gently,

stirring almost constantly, for 5 minutes. Do not let the flour and butter

brown at all.

Meanwhile, bring the milk to a boil. When milk reaches a boil, remove

butter and flour mixture from heat and pour into the boiling milk all at

once. As the mixture boils and bubbles, beat it vigorously with a wire


When the bubbling stops, return the pan to medium heat and bring the

bechamel to a boil, stirring constantly for 5 minutes. Season to taste with

salt, pepper and nutmeg. Use at once, or scrape into a bowl, cover, and

refrigerate until use.

2 cups thick sauce.

Note: For 2 cups medium sauce, use 3 tablespoons butter and 4 tablespoons

flour with the same amount of milk.

Notes:  The Silver Palate Cookbook

Yield: 2 cups

** Exported from Now You're Cooking! v5.84 **

And that's that