Recipe by morgainegeiser
Traditional egg dish from Berne
Top Review by The Flying Chef
I am not a lover of poached eggs so this review is from my husband really.. Although I did taste the onion sauce that topped the dish and I thought it was exceptional.. My hubby is a major eggs benedict lover so I thought that even though this wasn't that it was a lovely twist with the onion to top the eggs with.. I poached my eggs as my hubby loves poached eggs and then in a benedicts style I toasted a bagel as I did not have any muffins on hand and topped with some ham and the eggs and finally garnished with chopped chives for a totally delicious breakfast. He said that if he got this served in a restaurant he would be very happy and although I gave 4 stars he said it was between the 4 and 5 mark. Like I said earlier the onion mix that you top the eggs with is really delicious and I will be making this one again for sure.. Thanks for posting
- 2 large onions, thinly sliced
- 5 tablespoons butter
- 2 tablespoons flour
- 1 cup consomme
- 1 cup dry white wine
- 1 teaspoon Dijon mustard
- 6 poached eggs, hard boiled eggs can be used instead
Directions See How It's Made
- Cook the onions in 3 tablespoons of butter over low heat, stirring constantly, until the onions are soft and still white.
- Season with salt and pepper.
- Stir in flour.
- Combine the consomme, wine and mustard, and stir into the flour mixture.
- Cook, stirring constantly, until the sauce is smooth and thickened. Stir in remaining 2 tablespoons of butter.
- Put the eggs into a buttered shallow baking dish. Pour the sauce over the eggs. Put under the broiler until the eggs are heated through and the sauce bubbles.