The great French classic: extra-fresh eggs poached in simmering vinegared water, the white just set and pearly, the yolk runny, served over a toasted and buttered slice of country bread.
Ingredients
- 4 pieces extra-fresh eggs
- 2 slices sourdough country bread
- 20 g unsalted butter
- 2 tbsp white wine vinegar
- 1 l water
- to taste fine salt
- to taste ground black pepper
- 4 sprigs fresh chives
Method
- Crack each egg into an individual small ramekin, being careful to keep the yolk intact. This allows you to slide them in gently and poach the eggs one by one.
- Pour the water and white wine vinegar into a wide, shallow saucepan. Do not salt the water. Bring to a simmer: tiny bubbles should bead at the bottom without the surface boiling vigorously.
- Stir the water with a spoon to create a gentle whirlpool in the center, then slide an egg into the heart of the whirlpool, bringing the ramekin very close to the surface. The white will wrap around the yolk.
- Let poach gently at a simmer until the white is fully set and pearly, about 3 minutes for a very runny yolk. Poach the eggs in one or two batches depending on the size of the pan.
- While the eggs are cooking, toast the slices of country bread and butter them generously while still hot. Place each slice on a warm plate.
- Lift each egg out with a slotted spoon, drain for a few seconds on paper towels, and, if necessary, carefully trim any unsightly wisps of egg white with a knife.
- Place two poached eggs on each buttered slice of bread. Season lightly with salt and pepper, and sprinkle with chopped chives. Serve immediately, the yolk should run at the first prick of a fork.
Nutrition
Per serving
- Energy
- 310.8 kcal
- Protein
- 15.55 g
- Carbohydrate
- 19.19 g
- Fat
- 18.61 g
- Fibre
- 1.84 g
- Calcium
- 17.12 mg
- Iron
- 0.89 mg
- Magnesium
- 9.54 mg
