Photo: Wikimedia
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

pepper chicory salted butter eggs old bread
olive oil butter flowing flour cream coffee milk Brussels cheese
Belgian Cuisine

taste and tradition

Creative Cooking 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.
pepper chicory salted butter eggs old bread
olive oil butter flowing flour cream coffee milk Brussels cheese
Photo: Wikimedia Belgian Cuisine Creative Cooking the fiery passion menu privacy policy

eggs

on Brussels manner

taste and tradition
Ingredients Directions