Fried Poached Eggs with Purée Stéphanoise

Name: Fried Poached Eggs with Purée Stéphanoise (Oeufs pochés et frits à la purée Stéphanoise)
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: For four people
Cuisine: French
Ingredients: oil for frying; salt, pepper; salt, pepper; 300 ml (½ pint) poultry stock; 4 tablespoons cream; 2 tablespoons arachide oil; fresh breadcrumbs; 7 eggs; 2½ tablespoons white vinegar; 20 g (¾ oz) butter; 20 g (¾ oz) flour; Green Vegetable Purée

Oeufs pochés et frits à la purée Stéphanoise

Preparation info

For
four
people

Difficulty
Medium
Ready in
1 hr 55

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

Green Vegetable Purée
7 eggs
2½ tablespoons white vinegar

Europe
France
Main course
Mediterranean

Method

Pour 1 litre (1¾ pints) water into a shallow pan - it should be about three quarters full. Add the vinegar, but no salt, and bring it to the boil. One by one, break four eggs cleanly on the edge of the pan, open just above the surface of the water and slide them smoothly into the pan. Place over a gentle heat so that the water does no more than tremble and cook for 2½ mi