- 12 eggs.
- 50 g. parmesan cheese.
- 80 g. of butter.
- 6 tablespoons cream.
- 300 ml. Bechamel sauce.
- Mix the bechamel with the cream.
- Spread the cocktail bars with half the butter and put a tablespoon of bechamel.
- Shell the egg on top and cover with the rest of bechamel and cheese.
- Sprinkle withthe melted butter and putt he coconut pots in a pan with hot water.
- Bake uncovered in the ovenfor four minutes and serve.