Poached Eggs with Wine Sauce
Main Dishes • Author's
Description
Poached Eggs with Wine Sauce
Ingredients
- Chicken Egg 6 pieces
- Olive Oil 3 tablespoons
- Onion 2 heads
- Wheat Flour 2 tablespoons
- Tomatoes 20 oz
- Dry White Wine 5 fl oz
- Bouillon cube 1 piece
- Serrano Chili 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil the eggs in salted water for five minutes. Move the pot under a cold water tap. Leave the eggs in cold water.
Step 2
Blanch the tomatoes, peel them, and chop finely. Heat the oil in a pan, add the finely chopped onion, and sauté over low heat, stirring, for 8 minutes until golden. Stir in the flour and tomatoes and cook, stirring, for 5 minutes. Crumble the bouillon cube into 275 ml of water. Pour the wine and the resulting broth into the pan, season with salt and pepper, increase the heat to medium, and simmer for 10 minutes.
Step 3
Carefully peel the eggs and place them in a warmed serving dish. Drizzle with the sauce. Sprinkle with finely chopped ham and serve immediately, optionally with hot toast.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!