Oeufs Meulemeester & Variations
Tuesday, 12 April 2011 20:44
This is a classic egg dish and wonderfully simple and tasty (it's often requested by my husband). Made with boiled eggs, cream, prawns and Gruyere it ticks all the low carb boxes. The basic method presents lots of opportunity to use alternatives, including ham with wholegrain mustard and cheddar, and others combinations which I've suggested at the bottom of the page. This is ideal for brunch, lunch or as an entree. Serves two.
- 4 eggs
- 40gms butter
- 125ml cream
- 100-150gms prawns
- 2t Dijon mustard
- 1t chopped parsley
- 1t chopped tarragon or chervil
- 30g grated Gruyere cheese
- Prepare your prawns - shell if required, defrost and pat dry if required.
- Part fill a small saucepan with water (enough to cover eggs) and bring to the boil.
- Using a needle prick a hole in the shell at round end of the eggs. This stops them from cracking.
- Carefully lower eggs into boiling water, and once the water has risen to the boil again simmer for 5 minutes.
- Transfer eggs to a bowl of cold water and after 8 minutes peel them. If not using right away place in a bowl of luke warm water until ready. If you have kept the boiled eggs in the fridge bring back to room temperature before proceeding.
- Roughly chop the eggs (I cut mine into 6 pieces).
- Melt the butter in a small pan and add the eggs and cream, season.
- Cook over a low heat for 2-3 minutes, stirring carefully so you don't break the eggs up too much.
- Add the prawns, herbs and Dijon mustard.
- Continue to stir, using a metal spoon, until the cream mix thickens slightly.
- Spoon into small ramekins, top with Gruyere and pop under the grill until lightly browned on top.
- This dish basically has so few carbs in it that you'd be lucky to get a couple of carbs per serving. Make sure you use a normal Dijon mustard though, not a honey Dijon for example as that will change the carb count dramatically.
- Options: Try chunks of smoked fish or chicken instead of the prawns and add a small amount of drained capers to add a little piquancy (giving you a simple fish or chicken pie), try fried diced bacon or ham with a deseeded and finely chopped tomato (added at same time as herbs, they need to stay firm) and an English mustard. These options change it from the classic dish but it does adapt very well. Other herbs work well too.
Recipe by LCC Cook Jo - www.lowcarbcooking.co.nz
Last Updated ( Saturday, 11 May 2013 02:00 )