1 slice of bacon
1 tablespoon of flour
500 gr (18 oz.) of shelled peas
100 cl (34 fl.oz.) of fresh cream
100 gr (3.5 oz.) of grated Old Chimay
66 cl (22 fl.oz.) of Chimay Triple
salt, pepper, butter
Fry the chopped onions and the diced bacon in butter.
Cook the peas together with the onions and bacon. After cooking, make a smooth paste with the peas, 50 gr (1.76 oz.) of butter and 2 tablespoons of fresh cream. Keep hot.
Poach the eggs in the hot Trappist beer and drain.
Make a roux with the beer and the flour, the salt, pepper and 2 tablespoons of fresh cream then allow to reduce.
Pour the pureed peas into a gratin dish. With a spatula, make 8 depressions and place the eggs in them.
Top with sauce and sprinkle with grated Old Chimay and place the whole dish under the grill