Ochiuri românești cu cașcaval, Romanian poached eggs

Ingredients

• 2000 ml water
• 1 teaspoon salt
• 3 tablespoons vinegar
• 14 g butter
• 8 g flour
• 300 ml milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon nutmeg
• 4 eggs
• 5 g butter
• 150 g grilled chicken breast
• 80 g cașcaval cheese
• 5 g fresh dill

Preparation

1. Put 2000 ml water, 1 teaspoon salt and 3 tablespoons vinegar in a saucepan. Bring to a boil in about 10 minutes, then lower the heat until small bubbles remain on the surface. 2. Melt 14 g butter in a saucepan and add the flour. Stir and cook for 2 minutes. Gradually pour in the cold milk, stirring constantly, then simmer the sauce over low heat for 5 minutes, until it thickens and coats the spoon. Season with 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon nutmeg. Turn off the heat and preheat the oven to 200°C. 3. Break the eggs one at a time into a bowl and slip them into the vinegar water, making sure they do not touch. Cook them for 3 minutes, then lift them out with a slotted spoon. 4. Grease an ovenproof dish with 5 g butter and arrange the eggs in it. Top with 150 g grilled chicken breast cut into strips. Stir 40 g grated cașcaval into the sauce and pour it over the eggs. Sprinkle over the remaining 40 g cașcaval and 5 g chopped dill. 5. Bake for 10 minutes, until the cașcaval starts to brown.