Cookbook:Eggs Connaught

Cookbook | Ingredients | Recipes | Seafood

This elegant dish of Eggs Connaught originally published in Volume: five, Pages: 2-3 of Cordon Bleu Cookery Course printed in 1968 is a part-work of Purnell a subsidiary of PBC Publishing Limited.

Legend has it that Eggs Connaught was invented at the Connaught Hotel in Mayfair London is a light and spring like dish perfect for any spring festivities especially Easter where it make a perfect starter for the Easter Sunday Lunch.



  1. Scald the milk with onion, mace and peppercorns, tip into a jug, cover and leave to infuse. Rinse the pan with cold water, drop in ½ oz (about 30 g) butter, heat gently and blend in the flour. Strain on the milk and add salt. Stir continuously, bring milk to the boil, cook for 1 minute. Turn on to a plate, cover with buttered paper to prevent a skin forming and leave sauce until cold. Cream remaining butter until soft.
  2. Split the hard boiled eggs in two, scoop out the yolks and rub through a wire strainer; keep the whites in a bowl of water as they will soon get hard if exposed to the air. Work the yolks with the butter, cheese, paprika and cold sauce. Chop half the prawns finely, add to the mixture and season to taste. Drain the dry egg whites and have ready a round serving dish or use a cake platter.
  3. Spoon a drop of filling on to the dish to hold each egg white in position, arrange them in a circle and then fill each with the mixture or you can use a piping bag with a ½-inch (about 1.25 cm) plain nozzle. Scatter over the remaining prawns (split in half if large) and dust with paprika. Place the watercress in the middle and serve brown bread and butter separately.
  4. For a very special party this recipe can be prepared with smoked salmon in place of prawns. Save a little smoked salmon to cut into fine shreds and scatter over.