Poached Eggs in Wine Sauce Recipe
Ingredients
| Eggs | 4 Small | |
| White wine | 1/2 Cup (16 tbs) | |
| Button mushrooms | 1/4 Pound | |
| Onions | 1/4 Pound | |
| Butter | 4 Tablespoon | |
| Flour | 1 Tablespoon | |
| Beef Stock | 1/2 Cup (16 tbs) | |
| Egg yolks | 2 | |
| 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.
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.
Chef
