For to Make a Penche of Eggs

From The Forme of Cury, c.1390 English manuscript modernized in 1780 by Samuel Pegg:

Tak water and do it in a panne to the fyre and lat yt sethe and after
tak eggs and brek hem and cast hem in the water and after tak a chese
and kerf yt on fowr partins and cast in the water and wanne the chese
and the eggys ben wel sodyn tak hem owt of the water and wasch hem in
clene water and tak wastel breed and temper yt wyth mylk of a kow.
and after do yt over the fyre and after forsy yt wyth gyngener and
wyth cornyn and colowr yt wyth safroun and lye yt wyth eggys and oyle
the sewe wyth Boter and kep wel the chese owt and dresse the sewe and
dymo eggys thereon al ful and kerf thy chese in lytyl schyms and
do hem in the sewe wyth eggys and serve yt for the.

My Redaction:

7 poached eggs

1/2 C grated queso fresco

3/4 C bread, crumbed

3/4 C milk

1 T butter

2 eggs, beaten

1/4 tsp cumin

1/4 tsp ginger

pinch saffron

salt to taste

Simmer all ingredients except poached eggs in a saucepan until a thick sauce is formed. Adjust seasonings to taste. Serve over poached eggs in ramekins.