Poached eggs are a delicious side dish made with eggs, onions, truffle and mushrooms. This recipe originates from northern Italy and is traditionally served during the holidays. The eggs are poached in a sauce made with onions, truffle and mushrooms, creating a dish rich in flavors and aromas. A must-try!
Boil in one liter of water 3 tablespoons of wine vinegar, and break the eggs into the water one at a time.
Let the egg white set, then remove the whole egg with a slotted spoon.
Place the eggs in a buttered baking dish.
In a separate pan, sauté the sliced onion and truffle in a knob of butter; when golden, add the flour, a little salt, the wine and the water.
Stir well to obtain a sauce; season with nutmeg and chopped parsley.
Pour the sauce over the eggs.
Clean the mushrooms and sauté them in a small pan with some butter.
Then arrange them on top of the sauce you have poured over the eggs.
Bake in the oven for 10 minutes.
Pan
Bowl
Knife
Italia, Lombardia
| Energy (kcal) | 76.11 |
| Carbohydrates (g) | 2.48 |
| of which Sugars (g) | 0.8 |
| Fat (g) | 3.96 |
| of which Saturates (g) | 1.76 |
| Protein (g) | 4.29 |
| Fiber (g) | 0.69 |
| Sale (g) | 0.04 |
