Poached Eggs ‘Bodin’

Name: Poached Eggs ‘Bodin’ (Oeufs pochés Bodin)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: For four people
Cuisine: French
Ingredients: 2½ tablespoons distilled wine vinegar, preferably aged; 4 eggs; choux pastry for 4 puffs or 4 large ready-made puffs; choux pastry for 4 puffs or 4 large ready-made puffs; salt, freshly-ground pepper; salt, freshly-ground pepper; 30 g (1 oz) butter; 2½ tablespoons distilled wine vinegar, preferably aged; 150 g (5¼ oz) haricots verts (French beans); a sprig of thyme; choux pastry for 4 puffs or 4 large ready-made puffs; 150 g (5¼ oz) haricots verts (French beans); 4 small tomatoes

Oeufs pochés Bodin

Preparation info

For
four
people

Difficulty
Medium
Ready in
1 hr 30

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

150 g (5¼ oz) haricots verts (French beans)
4 small tomatoes

Europe
France
Main course
Mediterranean
Vegetarian

Method

Preparation and cooking

Throw the beans into a saucepan of boiling salted water and bring back to the boil. Boil rapidly over a high heat for between 10 and 20 minutes, depending on the size of the beans, until just cooked. Refresh in a bowl of ice-cold water, drain them and purée through the fine blade of a mouli-légumes.