Poached eggs are a delicious side dish made with eggs, onions, truffle, and mushrooms. This recipe is from northern Italy and is traditionally served during holidays. The eggs are poached in a sauce made with onions, truffles, and mushrooms, creating a dish rich in flavors and aromas. A must-try!
Boil in a liter of water 3 tablespoons of vinegar and the eggs broken one at a time
Let the egg white become firm then remove the whole egg with a slotted spoon
Place the eggs in a buttered baking dish
Separately sauté the chopped onion and truffle with a knob of butter; when they are golden brown add the flour a bit of salt the wine and water
Mix well to obtain a sauce to season with nutmeg and chopped parsley
Pour the sauce over the eggs
Clean the mushrooms and sauté them in a pan with butter
Then place them on top of the sauce that you have placed over the eggs
Cook in the oven for 10 minutes
Pan
Bowl
Knife
Italy, 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 |
