Ingredients to make Champagne Eggs Recipe:

• 6 eggs
• 1/2 bottle of champagne
• 1 tablespoon of flour
• 1 tablespoon tomato paste
• 50 gr. of butter
• 2 tablespoons milk or cream
• 1 bunch of parsley
• Salt
• Pepper

How to make Champagne Eggs:

Step NO 1

Pour the champagne into a saucepan and bring to a boil.

Step NO 2

Break 4 eggs, one by one, on a small plate and poach them in the liquid, cook for 3-4 minutes.

Step NO 3

Remove them with a slotted spoon and place them on a clean cloth.

Step NO 4

Trim the edges with a knife and keep them warm in a saucepan in a double boiler.

Step NO 5

Melt the butter in another container.

Step NO 6

Add the flour and, when it begins to brown, dilute with the champagne used to cook the eggs, strained.

Step NO 7

Add salt and pepper and cook the sauce for about 20 minutes, over a very low heat and stirring constantly.

Step NO 8

Remove it from the heat, add the concentrated tomato, previously diluted with milk or cream and 2 egg yolks.

Step NO 9

Stir it vigorously. Put the eggs in a serving dish and cover them with the sauce.

Step NO 10

Decorate them with sprigs of parsley. If you liked the Champagne Eggs recipe , we suggest you enter our Boiled Egg Recipes category .