Soft-boiled eggs with wine sauce
6 servings
45 minutes
Eggs in a pouch with wine sauce is a harmony of tenderness and rich flavor. The dish's origins trace back to European culinary traditions, where the combination of eggs with refined sauces is valued for its elegance. White wine adds a subtle acidity to the tomato and onion sauce, while Serrano ham contributes spiciness and depth. The texture of the eggs is soft and silky, and the sauce envelops them with a rich taste and light wine aroma. This dish is perfect for an elegant breakfast or exquisite dinner, especially when paired with crispy toast. It can be served with a glass of white wine to enhance the flavor nuances. The simple cooking technique makes it accessible even for home cooking enthusiasts, and its taste can enchant even the most discerning gourmet.
1
Boil the eggs in salted water for five minutes. Move the pot under the cold water tap. Leave the eggs in cold water.
- Chicken egg: 6 pieces
- Salt: to taste
2
Blanch the tomatoes, peel them, and chop finely. Heat oil in a pan, add finely chopped onion, and sauté on low heat for 8 minutes until golden. Stir in flour and tomatoes, cooking for 5 minutes. Crumble a broth cube into 275 ml of water. Pour wine and the prepared broth into the pan, season with salt and pepper, increase heat to medium, and cook for 10 minutes.
- Tomatoes: 500 g
- Olive oil: 3 tablespoons
- Onion: 2 heads
- Wheat flour: 2 tablespoons
- Stock cube: 1 piece
- Dry white wine: 150 ml
- Salt: to taste
- Ground black pepper: to taste
3
Carefully clean the eggs and place them in a warmed serving dish. Drizzle with sauce. Sprinkle with finely chopped ham and serve immediately, possibly with hot toast.
- Chicken egg: 6 pieces
- Serrano ham (jamon serrano): 100 g