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
- 2
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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)
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.