This create this recipe one random weekend at home with whatever materials I had in the fridge! I used fresh tortellini (but you can do it with packaged), a Cretan gruyere brought from the island and a sausage from Mykonos. The dish taste like Greece but it could even be served in a New York restaurant!

For the cream gruyere I made a kind of sauce and “finished” the dish with gratinating few minutes in the oven.

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For the cream gruyere:
  • 50 gr margarine with butter
  • 50 gr flour
  • 500 ml milk
  • 200 gr Gruyère, grated 
  • salt and pepper
  • 2 yolks
For the dish:
  • 1 sausage (Mykonos variety preferably)
  • 400 gr tortellini
  • 4 eggs


For the cream gruyere:
  • Heat the milk in a saucepan and in another pot melt the margarine with butter.
  • Pour the flour in margarine with butter, roast slightly and slowly add the milk.
  • It needs a good stirring with the wire every time you pour milk into the mixture, so as not to clot our mix.
  • Continue until you take all the milk and leave to heat until the cream thickens.
  • Then add the grated Gruyere cheese and continue stirring.
  • After removing the pot from the fire, add the 2 yolks, salt, pepper and stir.
For setting up the dish:
  • Cut the sausage into small cubes and saute on a hot non-stick pan, untill it gets some color.
  • Boil the tortellini according to the instructions of the package.
  • In a large bowl mix the cream gruyere with diced sausage and cooked tortellini and transfer to a baking dish.
  • Bake in a well preheated oven at 180 ° C for 20 minutes or until it gets a nice golden color.
  • Finally, fry 4 eggs, place them over cooked tortellini and serve

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