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Recipe for :

Oeufs Pochés au Vin Blanc
 

This recipes comes from a web site which to me must rank as one of the sites having the finest recipes on the internet. It is the web site of Peter Hertzmann and is called à la carte.

What is à la carte about? This is best described in Peter's own words:

"I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! . . . I’ve been obsessive about food as long as I can remember. I am now obsessive with French cookery - its preparation, materials, history, politics, and culture".

To learn more why not visit the à la carte web site - click here

The original recipe for this dish was called œufs pochés saumurois after the Saumur wine, a sparkling white wine from the Loire village of the same name, used in the preparation. The recipe is a variation of the traditional Burgundian preparation œufs en meurette. The original recipe also called for poaching the eggs in the sauce before reducing it, but this has two problems - first, there is not enough liquid when prepared in small portions to poach the eggs, and second, the eggs have to sit around for quite a while until the sauce is reduced.

Ingredients

2 tablespoons butter
20 grams diced white mushrooms
45 grams chopped onions
125 milliliters dry white wine
125 milliliters chicken stock
1 sprig fresh tarragon
salt and freshly ground black pepper, to taste
1 tablespoon cider vinegar
2 eggs
2 slices pain de mie, toasted

Method
  • 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.
  • 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.
  • 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.
  • 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.

Serves 2

Source:
Hilaire Walden, Loire Gastronomique, 1993, page 111.

To visit the à la carte web site - click here

 
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