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Poached Eggs In Wine Sauce

The.french.connection's picture
Ingredients
  Eggs 4 , poached
  Dry white wine 1⁄2 Cup (8 tbs)
  Fresh button mushrooms 1⁄4 Pound (About 1 1/3 Cups, 325 Milliliter)
  Pearl onions 1⁄4 Pound, peeled (Or Small Boiling, About 1 Cup, 1/4 Liter)
  Butter 4 Tablespoon
  Flour 1 Tablespoon
  Beef stock 1⁄2 Cup (8 tbs)
  Egg yolks 2 , beaten
  Bread slice 4 , toasted
Directions

MAKING
1) In a skillet, saute the mushrooms and onions in the butter for about 5 minutes, or until they are just soft.
2) Sprinkle in the flour, then stir in the beef stock and white wine.
3) Cook, uncovered, over a low heat for 20 minutes, or until the onions are tender and the sauce has a thick consistency.
4) Turn off the heat and allow the sauce cool slightly.
5) Stir in the egg yolks and gently heat the sauce for 1 or 2 minutes over a low heat to thicken.

SERVING
6) Place a poached egg over each toast slice, spoon the wine sauce over the eggs and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Egg
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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