Eggs soubise

 
                                Eggs Soubise
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 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
                         --(optional)
                         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
   
   Meal-Master format courtesy of Karen Mintzias
  
 
 
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