1 Dropped Eggs (poached eggs; quantity to suit dish — see notes)
1 Grated Parmesan cheese, for sprinkling (amount to taste)
1 pint (2 cups / 480 ml) Yellow Bechamel Sauce (or Tomato Sauce or White Sauce)
1 Stale bread crumbs, for topping (amount to taste)
Instructions
1. Prepare Dropped Eggs (poached eggs) according to Farmer's method and arrange them in a single layer in a shallow buttered baking dish, approximately 9 x 13 inches (23 x 33 cm) — see notes on dish size.
2. Sprinkle the eggs evenly with grated Parmesan cheese.
3. Pour 1 pint (2 cups / 480 ml) of warm Yellow Bechamel Sauce over the eggs, covering them completely.
4. Spread stale bread crumbs evenly over the surface, then sprinkle again with grated Parmesan cheese.
5. Place the dish in a 425°F (220°C) oven and bake for 10-15 minutes, until the crumbs are deep golden brown and the sauce is visibly bubbling at the edges. The top should be uniformly browned with no pale patches; a spoon inserted at the center should feel hot when touched to the back of your wrist.
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