Eggs Poached in "Cotes de Beaune Les Pierres Blanches"

By corlear

Blanc Domaine de la Vougeraie et Ami du Chambertin
Domaine de la Vougeraie
Chef de Cuisine: Sylvie Poillot

Ingredients

• 4 eggs
• 4 slices country bread
• 2 onions
• 2 shallots
• 10 g butter
• vinegar
• 50 cl Cote de Beaune Les Pierres Blanches Blanc-Domaine de la Vougeraie
• 1/2 Ami du Chamberlin (regional cheese)

Details

Servings 2

Preparation

Step 1

Brown the finely chopped onions and shallots in butter. When soft, add the Cote de Beaune. Lightly salt and pepper. As soon as it comes to a boil, remove from heat and pass through a sieve.

Add the cheese cut in small dices and heat gently with above ingredients.

Meanwhile, add vinegar to a pan of water and boil. Poach the eggs for 4 minutes. Drain them.

Grill the bread on which the eggs will be placed. Cover with sauce and serve immediately.