Eggs Soubise

Eggs Soubise

2 Preparation Time :

Categories : Cheese/eggs Breakfast

Amount Measure Ingredient -- Preparation Method -- -- --

4 Eggs, lightly poached

300 ml Soubise sauce (see below)

Triangles of fried bread

--SOUBISE SAUCE--

50 g Rice -- washed

450 ml Vegetable stock

175 g Onions -- sliced finely

25 g Butter or margarine

Cream or yogurt to finish

-- Salt and pepper

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, pur‚e 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

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