CookEat Recipe
Poached Eggs Seville
Poached eggs covered with demi-glace and tomato sauce, tender julienned vegetables, sliced mushrooms and cooked shrimp.
Method
Steps
Step 1
Thaw the cooked, peeled whiteleg prawns under refrigeration in advance, following the pack instructions. Drain well, count six whole cooked bodies and keep them cold until needed. When ready to cook, preheat the conventional oven to 160°C. Arrange for twelve hot poached eggs to be ready, cooked to 74°C, drained and neatly trimmed, before they are put onto toast.
Step 2
Peel the small carrot and the medium white onion. Remove the stem and seeds from the green bell pepper. Cut all three vegetables into small julienne strips.
Step 3
Put the julienne into a small hob-and-oven-safe saucepan with half a teaspoon of salt, one saltspoon of ground black pepper, one gill of cold water and one tablespoon of unsalted butter. Mix well. Cover the vegetables with oven-rated food parchment, lightly buttered on the food-facing side and cut to fit inside the pan.
Step 4
Cook in the 160°C oven for about twenty minutes, checking that the pan does not dry or scorch. Continue as needed until the vegetable strips are tender, then remove the pan from the oven.
Step 5
While the vegetables cook, measure one and a half gills of the finished demi-glace. Loosen this measured portion with a little hot unsalted white veal stock prepared with veal bones and aromatics only. If the demi-glace was chilled or thawed, bring this diluted portion to a full rolling boil while stirring and verify at least 74°C. Have half a gill of hot finished tomato sauce ready as well.
Step 6
Drain and slice six canned mushroom heads. Check the six cooked, peeled prawns, removing any remaining vein if present, then cut each body into two halves.
Step 7
Lift off the paper, leaving the vegetables and their remaining cooking liquid in the saucepan. Add the mushroom slices, all twelve shrimp halves, the prepared demi-glace portion and the tomato sauce. Mix well and boil gently for about five minutes, stirring and checking that the mixture is hot throughout and reaches at least 74°C.
Step 8
Arrange the twelve hot, drained poached eggs on a large hot serving dish. Pour the hot sauce with its vegetables, mushrooms and shrimp over the eggs and serve promptly.
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