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Peel and chop the carrotPut the chopped carrot and shallots in the sauce potCover with water and cook until the water is completely goneMash the cooked shallots and carrots and put them back in the pot.Pour in the wine over the cooked carrots and the shallots.Bring to a boil and let simmer for 5 minutes.Crumble the honey cake and stir into the wine.Take the butter and swirl it in bit by bit till the sauce is formed.Strain, add salt and pepper to taste and set aside to keep warm.Toast the slices of bread and spread on some mustard.Boil the water and vinegar in 6 quart pot.Break an egg into a small cup or ramekinWhen the water is barely simmering, pour the egg gently into the hot water.The water should not boil but simmer.As the egg goes into the water take a slotted spoon and swirl around each egg so the white gets as close to the yolk as possible.Then, with the slotted spoon, gently turn the egg over.Let the eggs cook for about 1 to 2 minutes. The yolk should still be liquid.Remove the poached eggs with a slotted spoon and place on a clean towel to absorb the excess liquid.Remove any excess pieces of egg white and place on the toast.Pour the warm red wine sauce in a soup bowl and place the toast with the egg on top into the bowl.Add salt and fresh ground pepper and serve hot.
6 Farm Fresh EggsSauce: 1/2 L. Red Burgundy Wine5cl. Cassis Black Current Liqueur125gr. Carrots1 Shallot25gr Honey Cake pain d'épices50gr Cold ButterSalt & PepperPoaching Liquid: 2 L.Water25cl Apple Cider VinegarGarnish: 6 Slices of French BreadDijon Honey Mustard
3 bowls1 slotted spoon1 strainer1 potato masher1 shallow, 6-liter pot1 sauce pot
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