Corn to cream with cooked egg

Prepare the corn according to the container instructions.

While cooking, preparing the bechamel.Put the butter in another pot and heat over soft heat.Then add the flour and let it cook 3 minutes, to eliminate the raw flavor.

Then add hot milk, little by little and stir.That is, take a batch and remove until it has been integrated.With 4 or 5 tandas, it will be enough.A rather liquid sauce will be left.Salpimentar and let cook 10 mins, while removing from time to time.

Distribute the mixture in individual pailas or at a furnace source, put 1 egg per person in each paila or distributed uniformly at the font and bring baked until the egg is cooked.

Serve and enjoy.