Sunday, 14 March 2010

Poached eggs on onion tartlets

From "Eggs" by Michael Roux.

Serves 4

2 large onions, about 500g, peeled and sliced
100g butter
150ml double cream
350g ready-made rolled puff pastry (you can make your own if you wish, see Roux's "Pastry", if you have a block of pastry you have to roll it to about 3mm thickness)
4 small eggs
few thyme leaves and 4 sprigs to garnish
freshly ground black pepper

Melt the butter in a heavy pan over low heat. Add the onions and cook gently for 30 minutes, stirring every few minutes. Pour in the cream and let simmer for few minutes. Season with salt and pepper, add the thyme leaves, and set aside to cool down little bit.

Cut 4 puff pastry disks and place them on a baking sheet. Prick each pastry disk few times with a fork. Spread the onions evenly on top of the disks, then bake in preheated oven (170 C) for 25 to 30 minutes until gloden and crisp.

Serve with poached egg* and thyme spring.

* To poach an egg, boil the water in the pan, about 10-20 cm deep together with a tablespoon of white wine vinegar. Break the egg into a small bowl, ramekin or coffee cup and slip the egg gently into the pan when the water is bubbling. Poach for 2 minutes and drain using a slotted spoon. Dry on the paper kitchen towel and serve immidiately. It is better to poach eggs that are very fresh - try use those, that have not exceeded 14 days before use by date.

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