Ingredients with Measurements:
- 4 large eggs
- 2 tablespoons white vinegar
- Salt and pepper to taste
- For the sauce ravigote:
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped capers
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Slotted spoon
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Fill a large saucepan with water and bring it to a simmer over medium heat.
2. While the water is heating up, prepare the sauce ravigote. In a mixing bowl, whisk together the chopped parsley, tarragon, chives, capers, Dijon mustard, white wine vinegar, and olive oil until well combined. Season with salt and pepper to taste.
3. When the water is simmering, add the white vinegar and stir gently.
4. Crack one egg into a small bowl or ramekin.
5. Using a slotted spoon, create a whirlpool in the simmering water and gently pour the egg into the center of the whirlpool.
6. Cook the egg for 3-4 minutes, or until the white is set but the yolk is still runny.
7. Use the slotted spoon to remove the egg from the water and place it on a paper towel to drain excess water.
8. Repeat steps 4-7 with the remaining eggs.
9. To serve, spoon some of the sauce ravigote onto each plate and place a poached egg on top. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
5. Temperature:
- Water should be simmering at medium heat.
Serving size:
- This recipe serves 2 people.
Nutritional information:
- Calories: 291
- Fat: 26g
- Carbohydrates: 2g
- Protein: 12g
- Sodium: 321mg
- Sugar: 0g
Substitutions for ingredients:
- You can substitute any of the fresh herbs in the sauce ravigote with other herbs that you prefer.
- You can substitute the white wine vinegar with lemon juice or another type of vinegar.
Variations:
- You can serve the poached eggs with other sauces, such as hollandaise or tomato sauce.
- You can add other ingredients to the sauce ravigote, such as chopped shallots or garlic.
Tips and tricks:
- To prevent the eggs from sticking to the bottom of the saucepan, use a slotted spoon to gently move them around while they are cooking.
- To keep the poached eggs warm while you are cooking the rest, place them in a bowl of warm water.
Storage instructions:
- Poached eggs are best served fresh and should not be stored.
Reheating instructions:
- Poached eggs should not be reheated.
Presentation ideas:
- Serve the poached eggs on a bed of sautéed spinach or roasted tomatoes for added flavor and color.
Garnishes:
- Garnish with additional chopped herbs, such as chervil or basil.
Pairings:
- Serve with a side of toast or crusty bread to soak up the sauce ravigote.
Suggested side dishes:
- Sautéed spinach
- Roasted tomatoes
- Grilled asparagus
Troubleshooting advice:
- If the egg white is not setting properly, try adding a teaspoon of white vinegar to the water to help coagulate the egg white.
Food safety advice:
- Make sure to use fresh eggs and check for any cracks before poaching.
Food history:
- Sauce ravigote is a classic French sauce made with herbs, capers, and mustard.
Flavor profiles:
- The poached eggs are soft and delicate, while the sauce ravigote is tangy and herbaceous.
Serving suggestions:
- Serve for breakfast or brunch.
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Region: French