CookEat Recipe
Eggs Boxshall
Poached eggs on peeled, oven-baked eggplant rounds, covered with warm strained Soubise onion sauce.
Method
Steps
Step 1
Preheat the conventional oven to 190°C. Time the linked preparations so that six hot poached eggs and hot, strained Soubise sauce are ready when the eggplant finishes cooking. Use eggs from the linked poached-egg preparation that have reached 74°C, have been lifted, drained and neatly trimmed, and have not yet been placed on toast. Count six actual finished eggs. Keep the finished Soubise warm without boiling and use both preparations promptly.
Step 2
Peel one small, sound eggplant completely. Cut it into six equal slices, then trim each slice into a round two inches in diameter before cooking.
Step 3
Season all six rounds with a total of one teaspoon of salt and half a teaspoon of finely ground black pepper. Arrange them in a single layer on a lightly buttered metal baking tin and baste with a little melted unsalted butter.
Step 4
Bake in the 190°C conventional oven for about fifteen minutes, gently turning the rounds halfway through. Continue as needed until the centres are tender and the surfaces lightly golden, watching that the butter and exposed flesh do not scorch.
Step 5
Arrange the six cooked eggplant rounds on a hot serving dish. Put one hot, drained poached egg on each round, pour the hot, strained Soubise sauce over the assemblies and serve promptly.
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