Eggs Soubise Recipe

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Eggs Soubise Recipe

 



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Eggs Soubise

 

Ingredients

4 eggs, lightly poached
300 ml soubise sauce (see below)
1 triangles of fried bread

SOUBISE SAUCE

50 g rice, washed
450 ml vegetable stock
175 g onions, sliced finely
25 g butter or margarine
1 cream or yogurt to finish -(optiona, l)
1 salt and pepper



 

Preparation

This recipe for soubise sauce comes from a French chef who bases it
on a classic method. The addition of rice to the sauce gives it bulk
and a satisfying baseline, perfect for lightly poached eggs. Served
with triangles of fried bread this dish makes an excellent supper.

To make the soubise sauce, start by cooking the rice for 5 minutes in
salted boiling water. Drain. Heat the stock to boiling-point, and put
in the onions and the rice. Simmer for 30 minutes until well reduced,
stirring from time to time. Add the butter or margarine, pure in the
blender, reheat, then thin out with a little cream or yogurt. Check
the seasoning and serve hot.

Place each poached egg in a warm ramekin dish and spoon some soubise
sauce over them. Surround with crisp, golden triangles of fried bread
and serve immediately.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

 

 

Servings: 2

 

 

 

 


 

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