• 12 eggs.
  • 50 g. parmesan cheese.
  • 80 g. of butter.
  • 6 tablespoons cream.
  • 300 ml. Bechamel sauce.


  1. Mix the bechamel with the cream.
  2. Spread the cocktail bars with half the butter and put a tablespoon of bechamel.
  3. Shell the egg on top and cover with the rest of bechamel and cheese.
  4. Sprinkle withthe melted butter and putt he coconut pots in a pan with hot water.
  5. Bake uncovered in the ovenfor four minutes and serve.