Be careful of what you wish for! If you think like a dragon, behave like a dragon, and by some chance end up sleeping in a dragon cave, you may well wake up one fine morning and find you have turned into one. Imagine what it would be like if you found yourself covered in scales, breathing fire, flying through the air, and guarding eggs like these!
Ingredients
- 1 lb 2 oz potatoes
- 1 onion
- 5 eggs
- Salt and pepper
- 1 tbsp chopped coriander leaves
- Natural food colorings (beet juice, spinach juice, curry powder. . .)
Bechamel Sauce
- ¾ oz butter
- 2 tsbp flour
- 8 fl oz (1 cup) milk
- Salt and pepper
- ¼ tsp turmeric
How to Make It
- Preheat the oven to 350°F. Wash and peel the potatoes and grate them finely. Do the same with the onion (protect your eyes with a Dry-eye spell if necessary). Mix together the potatoes, onion, and 1 of the eggs. Season with salt and pepper. Divide this mixture between 8 tartlet pans, pressing it up the sides to make nests. Bake in the oven for 35 minutes.
- Meanwhile, cook the rest of the eggs for 9 minutes in boiling water, then plunge them in iced water to stop the cooking process. Tap each egg with the back of a spoon to break the shell without removing it.
- Place each egg in a freezer bag, then pour in a few drops of food coloring and 1 tablespoon of water so the egg is fully immersed in colored water. Let it rest for 20 minutes.
- Take the eggs out of the bags, peel them and place them in a bag containing a different coloring, if you wish. Let them rest for 10 minutes, then remove the eggs and drain them on paper towels.
- Make the béchamel sauce: Melt the butter and, when it starts to brown, add the flour. Cook for 2 minutes, then add the milk, stirring constantly to avoid lumps. Season with salt and pepper, add the turmeric, and cook for 5 minutes over low heat, stirring.
- Unmold the potato nests, fill them with sauce and a Dragon egg, and sprinkle with chopped cilantro.