If you are looking for a lovely brunch egg dish…particularly one in a nest…this is the one to try. Use a nice sharp cheddar cheese. Maybe a shade more brandy and half and half in place of the evaporated milk. (though evaporated milk can be a healthier, richer choice for this dish) You can get away with less cheese and go with toast if you don’t want to fuss with croutons, but the croutons make a nice festive nest for the dish.
Eggs a la Atlanta
4 poached eggs
2 cups buttered, toasted croûtons
1 cup cheddar cheese, grated
1 cup Brandied cream sauce
Poach eggs and place in a nest of toasted croûtons. Top with grated cheddar cheese and brandied cream sauce. Garnish with a sprinkle of paprika and sprig of parsley.
Brandied Cream Sauce
2 Tablespoons butter, melted
2 tablespoons flour
3/4 cup evaporated milk, heated
1/4 cup chicken broth, heated
2 tablespoons brandy
salt
Melt butter, stir in flour, cooking until bubbly. Gradually add heated evaporated milk and chicken broth, stirring constantly until sauce thickens. Add brandy and season to taste.
~Mrs Harry G. Haisten, Jr.
Atlanta Cooks For Company, 1968
