Poached eggs in Beaujolais Sauce


Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

My Best: Paul Bocuse

My Best: Paul Bocuse

By Paul Bocuse

Published 2016

  • About

This very simple dish can be served as an appetizer or a first course. To make it even tastier, you could grate a little truffle over the top.


Poached Eggs

  • 2 teaspoons (10 cl) white vinegar
  • 4 very fresh eggs


Poach the Eggs

  1. Boil water in a saucepan. Add the vinegar. Put some ice cubes into a bowl of cold water. Break each egg into separate bowls. Pour one egg very gently into the boiling water, while turning the bowl. Do the same with the other eggs. Let them cook for 2 ½ to 3 minutes.