Poached Eggs in Mustard and White Wine Sauce
|Vinegar||30 Milliliter (2 Tablespoon)|
|Flour||1 1⁄4 Ounce (30 Gram)|
|White wine||2 Fluid Ounce (60 Milliliter)|
|French mustard||15 Milliliter (1 Tablespoon)|
|Chicken stock||4 Fluid Ounce (120 Milliliter)|
|Butter||1 1⁄4 Ounce (30 Gram)|
1. Peel and chop the shallots.
2. Melt the butter in a frying pan. Add the shallots, then the flour. When they start to brown, moisten with the wine and stock. Season with salt and pepper and simmer for 20 minutes.
3. Shortly before the sauce is finished, bring 2 litres (approx 3 1/2 pints) of water and the vinegar to the boil. To poach the eggs, break them over the surface of the water. Reduce the heat and simmer for 4 minutes. Remove the eggs with a skimmer and place on a serving dish.
4. Add mustard to the sauce and mix well. Remove from the heat and pour over the eggs. Serve at once.
Serving size: Complete recipe
Calories 817 Calories from Fat 448
% Daily Value*
Total Fat 50 g77.6%
Saturated Fat 24.8 g124.2%
Trans Fat 0 g
Cholesterol 925.7 mg308.6%
Sodium 1039.5 mg43.3%
Total Carbohydrates 46 g15.3%
Dietary Fiber 0.99 g4%
Sugars 4.1 g
Protein 33 g66.9%
Vitamin A 49.2% Vitamin C 7.1%
Calcium 14.9% Iron 35.2%
*Based on a 2000 Calorie diet