This is a
frighteningly rich dish, so the
health-conscious of you should
beware (or better yet, find some nice
substitutes).
Serves two.
Ingredients:
Deep-fried eggs
-----
2
eggs
1
cup flour
1 cup
milk
1
tablespoon cinnamon
1
teaspoon salt
1 teaspoon
baking powder
pepper
Mousseline sauce
-----
2
eggs
1 teaspoon
lemon juice
1
stick butter
1/4 cup
heavy whipping cream
Deep-fried eggs:
In a
bowl,
mix the flour, cinnamon, salt, baking powder, and a dash of pepper. Add the milk, and
stir to make a
batter.
Fill a
heavy-bottomed skillet with about 2
inches of
vegetable oil.
Heat the oil to 350
degrees (if you lack a
thermometer, this is roughly where a small
cube of
bread fries to
golden brown in 40
seconds).
Heat butter in a
non-stick skillet until
lightly brown, over
medium heat.
Fry an egg
over easy. Remove the
fried egg from heat,
drain any oil briefly, then
dip the egg in the batter.
Sprinkle flour over the battered egg, and place in the oil. Fry the egg about 30-45 seconds per side, or until golden brown. Repeat for the other egg.
Thoroughly drain the eggs.
Mousseline sauce:
Separate the remaining 2 eggs, and thoroughly mix the egg
yolks and lemon juice in a bowl.
Whip the heavy cream until it has
sharp peaks. Heat the egg yolks over very, very
low heat (the
lowest possible setting),
stirring constantly. Stir in the butter, one
pat at a time (the butter should be slightly
softened). While stirring constantly, raise the heat to
medium and heat the mixture to
140 degrees to kill the
salmonella bacteria in the egg yolks. Be
very careful when doing this; the egg yolks will
curdle if they are not stirred constantly. Finally, stir in the
whipped cream until the mixture is
thick and frothy.
Serve the eggs
topped with the mousseline sauce. Then find a good
cardiologist.