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
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 .