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Poached Eggs with Cucumber and Coriander Sauce

ingredients

serves 4
50 g (2 oz) butter or margarine
225 g (8 oz) cucumber, peeled and finely chopped
30 ml (2 tbsp) plain flour
10 ml (2 tsp) ground coriander
300 ml (1/2 pint) milk
salt and freshly ground pepper
900 g (2 lb) potatoes, peeled
4 eggs

method

1. Melt 25 g (1 oz) of the butter in a pan and gently fry the cucumber until beginning to soften. Stir in the flour and coriander. Cook for 1 minute. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil. Simmer for 3 minutes and season.

2. Grease a flameproof dish. Cook the potatoes in a pan of boiling salted water. Drain well and mash with the remaining butter. Season and spoon round the edge of the dish. Brown under the grill.

3. Meanwhile, bring a pan of water to the boil and softly poach the eggs. Drain and slip into the centre of the potato. Spoon over the cucumber sauce and serve at once.

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