Poached eggs with roquefort
Instructions
Put on the heat a saucepan full of lightly salted water and acidulated with vinegar.
Bring the water to a boil, then lower the heat so that the liquid to a gentle boil.
Break one egg at a time in a saucer, then gently pour the egg into the water and simmer for 3 minutes.
As soon as the egg will begin to solidify with a spoon take it over the egg yolk so covering it all.
Remove the chicken from the water using a slotted spoon and place them on a serving dish.
Do the same for the remaining eggs.
Prepare the sauce: in a bowl, mix the Roquefort cheese, crushed with a fork, goats, and cream.
Work around until you obtain a cream.
Apart from clean mushrooms, chop coarsely and spray them with lemon juice.
Add the mixture to the cream cheese, add the Worcestershire sauce, salt, pepper, chopped chives and the gin.
Beat all together until you get a homogeneous mixture.
Serve the sauce as an accompaniment to eggs.
Poached eggs are not easy to prepare.
To get a good result must be fresh, otherwise the albumen tends to spread and compact not to remain around the yolk.
Ingredients and dosing for 4 persons
- 8 eggs
- Wine vinegar
- Salt
- For the sauce:
- 2 tablespoons of roquefort cheese
- 2 goat cheeses
- 20 cl of cream
- 100 g of mushrooms
- 1 tablespoon of chopped chives
- 2 tablespoons of gin
- 1 lemon
- 1/2 tablespoon of worcestershire sauce
- Salt
- White pepper