Title: Poached Eggs with Sherry And Mustard
Categories: Coxon's kit, Coxon2
Yield: 1 servings

4 md Eggs
4 Langoustines -
-headed/shelled and
; intestinal tract removed
37 g Butter
2 tb Sherry
1/2 pt Mornay sauce
1/2 ts Dijon mustard
50 g Grated parmesan cheese
50 g Diced tomato
1 Sprigs coriander/paprika

Slice the prepared langoustines. Heat a heavy based pan and add the butter,
add the langoustine and cook off rapidly. Add the sherry and the mustard,
followed by the tomato. Remove from the heat.

Poach the eggs gently, then drain.

Place a cutter on to a plate and fill with prawn mix.

Remove the cutter and place the egg directly on the top. Coat with the
mornay sauce, scatter with parmesan then place under a preheated grill to
glaze. Serve with a sprig of coriander and a light dusting of paprika.

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