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Oeufs Poches A La Bourguignonne

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Ingredients
  Bread slices 4
  Butter 60 Milliliter
  Eggs 8
  Sweet white wine 500 Milliliter
  Flour 20 Milliliter
  Demi glace 250 Milliliter (Hot)
Directions

Trim the crust off the bread.
Heat 2 tbsp (30 ml) of butter in a skillet and fry the bread to a golden on each side.
Heat the wine to boiling in a sauce pan.
Poach the eggs in the wine.
Place 2 eggs on each bread crouton and reserve hot.
Strain the wine.
Heat the remaining butter and add the flour.
Cook 2 minutes over low heat.
Add 1 cup (250 ml) of wine; simmer for 2 minutes.
Whip in the demi-glace; simmer until sauce thickens.
Pour the sauce over the eggs and serve very hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Poached
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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