Name: Consommé Florentine with Poached Eggs (Consommé Florentine aux Oeufs Pochés)
Prep time: 15 min
Total time: 15 min
Yield: For 4 people
Cuisine: French
Ingredients: Parmesan cheese, grated (½ lb.); Crystal salt, freshly ground black pepper; Canape rounds of butter-fried bread, each large enough to support a poached egg (4); Clear chicken consommé, ready ahead (1 quart); Eggs (4)

Preparation info

For
4
people

Difficulty
Easy
Ready in
15 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

The French are devoted to the idea of starting a dinner with an egg in one form or another. Here, a richly aromatic chicken consommé (usually made the day before) is converted into a hearty, nourishing first course with a perfectly poached egg in each bowl (menu and wine suggestions).

Ingredients

Staple Items

Clear chicken consommé, ready ahead (1 quart)
Eggs (4)
Canape rounds of butter-fried bread, each large enough to supp

Method

Heat up the chicken consomme in a wide saucepan or sauté pan, so that you can poach the 4 eggs in it. Remove them with a slotted skimmer and let them drain on a towel, while you quickly strain out any egg bits from the consommé and reheat it, just to boiling.

Serving at Table

Into each soup bowl or plate, put a round of fried bread, with a poached egg on top. Gently pour