Bergerac
Nuageux
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Duras
Nuageux
20°C
 
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Poached egg on a bed of spicy salad

Poached egg on a bed of spicy salad Masque

Ingrédients

For 4 people :

  • 8 fresh eggs
  • 1 bottle of red Bergerac
  • 3 liters of boiling water
  • 4 C. vinegar or 2 C. coarse salt
  • 2 beautiful onions
  • 1 clove of garlic
  • 40 g butter
  • 40 g flour
  • 100 g of iceberg lettuce
  • 30g rocket
  • 10 mint leaves 1 bay leaf
  • 1 raw carrot
  • 1 small fennel raw 8 slices of toast
  • 2 pinches of salt
  • 2 pinches of grated nutmeg

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  • Preparation
  • Difficulty
    Medium
  • Baking
  • Imprimer
1

Wash the vegetables and cut into thin strips. Cut the lettuce, arugula chiffonade and mint leaves. Mix everything together and refrigerate.

2

Sweat the garlic and the onions with 10 g of butter, pour the wine and add the bay leaf. Bring the mixture to a boil, reduce by half.

3

Melt 30g butter, add flour, stir and pour reducing gradually wine. Mix well and let the sauce thicken. Toast the slices of bread.

4

Boil water with vinegar, break the egg into a ladle and a firm gesture switch the egg in the water. Gather white with a spoon. It is possible to make four eggs at once. Cover the pan and cook 4-5 minutes simmering water. Them out with a skimmer, drain on absorbent, then cut the growths (trimming) to get a nice round paper. Book.

5

Salad out of the refrigerator, salt and pepper and mix. Place in a bowl salad dome then on 2 eggs. Pour a spoonful of sauce. Place slices of bread toasted over the salad and the remaining sauce in a gravy boat as a dressing … It’s ready