Quick and Easy Mustard and White Wine Sauce for a Poached Egg
In the Hartford House kitchen, I impress upon all that an order should take as long as the eggs take to cook. A good few hours are spent preparing for this important meal and I believe an aspiring chef should spend his / her first month on the breakfast shift because it teaches precision, speed and the importance of maintaining a high standard. No one wants a badly fried egg first thing in the morning.
Slow-cooked, creamy, chive-flavoured scrambled egg is top of my breakfast list. This is best served with a smoked salmon rosette. A classically-poached soft egg with tart mustard velvety sauce and wilted baby spinach comes a close second.
Yields: about 110ml
125 ml White Wine
10 ml Wholegrain Mustard Sauce
125 ml Cream
1) Reduce wine by half, add mustard and then cream and slowly reduce until desired consistency.
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