Provincetown Portuguese Cookbook

Appetizers

Acepipes

Mariana's Favas and Louise's Favas | Stuffed Mushroom Caps | Little Necks San Miguel | Steamed Clams Madeira | Cape Cod Hoggs | Shrimp with Saffron | Preserved Tinker Mackerel | Aunt Joann's Clam Fritters | BBQ Squid | Lisbon Codfish Balls | Red Cabbage Salad Portuguesa | Eggs in Cotton | Linguiça Party Balls

Ovos Em Algodão

Rachel Silva White

This recipe makes one serving.

1 egg

1 tsp. butter

Salt and pepper

Paprika

Grated cheese

Buttered toast

White sauce

Separate the eggs, being careful not to break the yolks. Beat the whites until stiff. Press a dent in each mound of egg white and place a yolk in the dent.

Bake at 350° for 20 minutes until the yolks are done. Cover the buttered toast with the white sauce and place a mound of egg with yolk on each toast. Top with grated cheese, salt and pepper to taste and a sprinkle of paprika.

White Sauce:

2 tbsp. butter

2 tbsp. all purpose flour

1 cup milk

1/4 tsp. salt

Dash pepper

In a heavy saucepan, melt the butter over low heat. Blend in the flour and salt and pepper. Add the milk all at once. Cook quickly, stirring constantly with a wooden spoon until the mixture thickens and bubbles. Remove from the heat and spoon over the egg.

Makes one cup.

Variations: In place of the one cup milk, substitute 1/4 cup sauterne and 3/4 cup milk; add a chicken bouillon cube in place of the salt; or add 1/4 cup sour cream and 1/2 cup bleu cheese or one cup shredded Swiss or cheddar cheese to the sauce.