🍽️ Egg and Corn Sauce: A Nutritious and Comforting Dish

🖨️ Print the recipe

Egg sauce is a treasure of Quebec cuisine, often attributed to Jehane Benoit, an icon of Quebec gastronomy. Our family version incorporates corn kernels for an irresistible crunch and a contrast of tastes. The potatoes provide a rich source of nutrients, while the eggs, a complete protein, make this dish a filling and nutritious choice for the whole family. Ideal for weeknight dinners and lunches. Try it in a vol-au-vent for an elegant twist!

Summary
🔍 Information	Details
⏱️ Preparation time	15 minutes
🍳 Cooking time	20 minutes
⏲️ Total time	35 minutes
🔧 Difficulty level	Easy
🍽️ Portions	4
🔥 Calories (approximate)	350 per serving

Recipe :

Ingredients
1 onion 2 tbsp butter 2 tbsp flour 2 cups of milk 4-6 boiled eggs, sliced 2 medium cooked potatoes, diced Half a 12-ounce can of whole corn, with a little juice

Instructions
Prepare a béchamel sauce: melt the butter and brown the chopped onion. Add the flour and mix well. Pour in the milk little by little, stirring to avoid lumps. Cook until thickened. Add the eggs, potatoes and corn. Let simmer for a few minutes. Serve hot.

This recipe makes a meal for 4 people. You can adjust the quantities according to your family's needs.