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 holidays. The eggs are poached in a sauce made with onions, truffle and mushrooms, creating a dish rich in flavors and aromas. Definitely worth trying!
Boil 3 tablespoons of vinegar and the eggs, cracked one at a time, in one liter of water
Let the egg white set, then remove the whole egg with a ladle
Arrange the eggs in a buttered baking dish
In a separate pan, sauté the sliced onion and truffle with a knob of butter; when golden, add the flour, a little salt, the wine and the water
Mix well to obtain a sauce to season with nutmeg and chopped parsley
Pour the sauce over the eggs
Clean the mushrooms and brown them in a small pan with some butter
Then place them over the sauce you have poured over the eggs
Bake in the oven for 10 minutes
Frying pan
Bowl
Knife
Italia, Lombardia
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| Energy (kcal) | 89.96 |
| Carbohydrates (g) | 2.92 |
| of which Sugars (g) | 0.95 |
| Fat (g) | 4.48 |
| of which Saturates (g) | 1.85 |
| Protein (g) | 5.68 |
| Fiber (g) | 0.59 |
| Sale (g) | 0.05 |
