Grilled Cheese with Poached Egg in Creamy Sour Cream Sauce

1. 1 White breadpack 350 g ≈ $1.44 30 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Butterpack 180 g ≈ $1.58 12 g
4. 4 Wheat flour 10 g
5. 5 Sour cream 15%pack 300 g ≈ $1.60 30 g
6. 6 Milk 2.5%pack 930 ml ≈ $0.88 100 ml
7. 7 Parsleypack 50 g ≈ $1.50 5 g
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 400°F (200°C). Brush one side of the bread with half the butter³.

2. Place bread on a baking sheet, buttered³ side up, and toast for 5 minutes until golden.

3. Melt the remaining butter³ in a small saucepan, add flour, and cook over medium heat, stirring, for 2 minutes.

4. Slowly whisk in milk⁶, then stir in sour⁵ cream and salt. Simmer on low heat for 5 minutes until thickened.

5. Spread a spoonful of sauce on the toast, carefully pour a raw egg on top, then cover with the rest of the sauce.

6. Bake at 400°F (200°C) for 8–10 minutes, until the egg white¹ sets. Garnish with chopped parsley⁷.

In short

• In the planner this dish is cooked for two days: reheat on day two.