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Recipe : *** Poached Eggs In White Wine

Poached Eggs In White Wine
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Course:
Appetizer

Practical information

  • Prep time
    30 min
  • Cooking
    35 min
  • Ready in
    1 h 05
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Category:
Egg Cheese and Diary
Tags:
Poached, Wine

Recipe's Ingredients

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  • 2 tablespoons butter
  • salt and freshly ground black pepper
  • 1 tablespoon cider vinegar
  • 2 eggs
  • 2 slices pain de mie
  • 1 sprig fresh tarragon
  • 20 g diced white mushrooms
  • 45 g chopped onions
  • 130 ml dry white wine
  • 130 ml chicken stock

  • Recipe preparation steps

  • 1
    Melt 1 tablespoon butter in a small sauce pan over low heat. Add mushrooms and onions and sauté for about 10 minutes, until soft. Add wine, stock, and tarragon. Simmer for 10 minutes further.
  • 2
    Strain mushrooms and onions from sauce, adjust seasoning, and set aside. Keep warm. Discard tarragon sprig. Reduce sauce until it starts to thicken. Keep warm.
  • 3
    Fill a sauce pan three-fourths full with water and bring to a boil. Add vinegar and reduce heat so that water is just below a boil. One at a time, break eggs into a small bowl and slip gently into water. Poach until the whites appear cooked, but the yolks are still liquid — about 3 minutes. Drain on paper towels.
  • 4
    Using a fluted cutter, cut a large disk from the center of each piece of toast. Place each slice in the center of a heated serving plate. Divide the mushroom mixture among the toast disks. Place a poached egg on top of each disk. Finish sauce with 1 tablespoon of butter, adjust seasoning, and spoon over eggs.
  • Ready !



 

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