EGGS PIQUANT
This recipe offers a unique and flavorful take on poached eggs, elevated by a tangy sauce and fresh parsley. The combination of perfectly cooked eggs with a rich, buttery sauce creates a satisfying and elegant dish. The recipe uses simple ingredients and techniques, making it a great choice for a quick and delicious meal. Serve these eggs for a brunch or light dinner.
Ingredients
- 1 inch Water (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 cup White Vinegar
- 4 large Fresh Eggs (Quantity estimated (not specified in original recipe))
- 2 large Hard-boiled Eggs (yolks only) (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter
- 1/2 teaspoon Sugar (Quantity estimated (not specified in original recipe))
- 1 tablespoon Parsley (Quantity estimated (not specified in original recipe))
Instructions
- 1Pour water into a kettle to a depth of about one inch. Add salt and 1/2 cup of vinegar. Bring the mixture to a boil.
- 2Once the mixture boils, carefully break in as many fresh eggs, one at a time, as desired, being careful not to break the yolks. Cook until the whites are set.
- 3Carefully remove the poached eggs with a slotted spoon and place them in cold water to stop the cooking. Transfer the eggs to a large platter.
- 4Strain the sauce the eggs were boiled in. Rub or grate the yolks from the hard-boiled eggs. Add the butter and sugar to the strained sauce. Boil up once.
- 5Pour the sauce over the eggs on the platter. Garnish with parsley and serve immediately.