Poached eggs in Beaujolais Sauce

Name: Poached eggs in Beaujolais Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Cuisine: French
Ingredients: 1 sprig flat-leaf parsley; 1 egg yolk; Few springs chervil; 4 slices from a sandwich loaf; ⅝ cup (150 ml) peanut oil; Pinch of salt; Pinch of sugar; 1 teaspoon mustard; 1 tablespoon red wine vinegar; 2 teaspoons (10 cl) white vinegar; Freshly ground black pepper; 3 tablespoons olive oil; 3 tablespoons (50 ml) olive oil; 4 very fresh eggs; ⅝ cup (150 ml) Beaujolais

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

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.

Ingredients

Poached Eggs

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

Europe
France
Starter
Vegetarian
Mediterranean

Method

Poach the Eggs

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.