Poached eggs with scallion sauce
Instructions
Acidify the cream with a few drops of lemon juice, salt and pepper and add chopped chives and chopped walnuts.
Stir and keep the sauce warm over Bain-Marie.
Halve the tomatoes, sauté in a little oil, salt and pepper.
Prepare a pan with salted water with a little tabasco and when bubbles let slip the eggs one at a time, letting them cook for 3 minutes.
Remove from the pan with a ladle and let them dry on kitchen paper.
Fry the bacon.
Arrange the tomatoes on a serving platter, on each place an egg that guarnirete with chives, add the bacon and sprinkle with hot cream sauce.
Serve with slices of toasted bread in the oven.
Ingredients and dosing for 4 persons
- 4 eggs
- 2 ripe tomatoes
- 25 cl of creme fraiche
- Some of walnut kernels
- Lean bacon
- Lemon juice
- Olive oil
- Salt
- Pepper
- Chives
- Tabasco sauce
- Some slices of bread passed to the oven and spread with a little butter