Brouet Vert d’Oeufs et de Fromage (Eggs in Green Sauce)

Lady Elli's May Eggs #1
Brouet Vert d’Oeufs et de Fromage
Take parsley and a little cheese and some sage and a very little saffron,
mixed with bread and moistened with puree of peas or boiling water; grind
and strain and take ground ginger moistened with wine, and put it to boil,
then put some cheese in it, and eggs poached in water, and it should be
bright green. Le Menagier de Paris


I like to make a prettier presentation out of this, so instead of just
dropping eggs into the sauce, I cut hard-boiled eggs in half and lay them on
top of the green sauce and sprinkle with cheese, trying for a “daisies in the
grass” effect.
Three hard boiled eggs
1/3 cup fresh or frozen green peas
¼ cup fresh or 2 Tbsp dry parsley
¼ tsp. crumbled sage
one or two saffron threads
1 Tbsp. bread crumbs or as much as needed to thicken the puree (use rice flour for gluten free)
¼ tsp. ginger
1 tsp. white wine
¼ c. shredded Cheddar cheese or cheese of your choice.
Cook peas, wine, and herbs together. Puree with the bread crumbs and 1
Tbsp of the cheese. Spread sauce on serving plate and arrange halved eggs
on top, sprinkle with remaining cheese.

No photo is available at this time.