RCI-EG.002.0056.001
Poached Eggs "Gambrinus"
Good ingredients and a typical belgian beer will make this small dish(licious) ! Only basic cooking skills required and ready within 30 minutes !
Prep15 min
Cook2 min
Total17 min
Servings4
Difficultyintermediate
Ingredients
- 4 unit
- Belgian beer (such as Kriek) or lager1/2 Bottle
- 60 g
- tb flour1 unit
- 1/2 unit
- 1 unit
- 4 Slices
- tb Chopped parsley1 unit
- salt1 unitpepper
Method
1
Pour the Belgian beer into a wide, shallow saucepan and bring to a gentle simmer over medium heat, adding a pinch of salt to the liquid.
2
While the beer heats, toast the bread slices until golden brown on both sides, then arrange one slice on each of four serving plates.
3
Crack each egg into a separate small cup or bowl for easier handling and controlled poaching.
2 minutes
4
Once the beer reaches a gentle simmer, carefully slide the eggs one at a time into the liquid, spacing them apart to prevent sticking.
3 minutes
5
Poach the eggs for 3–4 minutes until the whites are set but the yolks remain soft, then carefully remove with a slotted spoon and place one egg on each toast slice.
4 minutes
6
Melt the butter in a medium saucepan over medium heat, then sprinkle the flour over it while stirring constantly to create a light roux.
7
Cook the roux for 1–2 minutes, stirring frequently, until it turns pale golden but does not brown.
2 minutes
8
Slowly pour the remaining poaching liquid (beer) into the roux while whisking constantly to prevent lumps from forming.
2 minutes
9
Add the cream and half a teaspoon of sugar to the sauce, then simmer for 2–3 minutes until the sauce thickens slightly.
3 minutes
10
Season the sauce with salt and pepper to taste, then pour it generously over the poached eggs on toast.
11
Garnish each plate with the chopped parsley and serve immediately while the eggs and sauce are still warm.