I cup of good spagetti sauce from a jar
1cup wine in
Combine in a non stick pan, reduce until thick
1 tablespoon of cream cheese mix and melt'
Crack one egg on top and cover to poach for a minute or so.
I then sprinkle cheese over the top and finish under the broiler of my toaster oven.
I serve over toast. Be careful not to over cook egg it should be warm and runny.
One of the best salads I've ever had was a take on a frisee au lardons - frisee, tart vinaigrette (champagne vinegar would be nice here), lardons (blanched and browned bacon chunks), croutons (if you have time to make them from scratch, think garlic butter croutons from a nice brioche or challah), and on top a poached duck's egg. The dressing was a little extra vinegary to offset the richness of the yolk. Simple, fresh, and silly good.
I wish I could remember to whom to attribute this very good recipe. Enjoy.
2 fresh duck eggs
1 cup sliced leeks (white and light green parts only)
1 cup chanterelle mushrooms
4 Tbsp creme fraîche
salt & pepper
baguette, cut into thin strips (for dipping)
1.In a medium skillet, saute leeks in olive oil for 2-3 minutes (until it begins to wilt). Add chanterelle and saute another 2 minutes. Season with salt and pepper. Remove from heat and set aside.
2.In a deep saute pan, bring about 2 inches of water to a boil – fill it enough so that when the cocottes are placed inside, the water goes half way up the side. Meanwhile, place one tablespoon of creme fraîche at the bottom of each mini cocotte (or ramekin of equal size). Next, divide the leek and chanterelle mixture in half and add on top of the creme fraîche. Add another tablespoon of creme fraîche in each cocotte. Finally, crack one egg on top of each serving (keep the yolk in tact). Season with salt and pepper.
3.Gently place each mini cocotte in the boiling water and cook until the whites are opaque, about 10-15 minutes (do not place a lid on the pan!). Once the eggs are done, carefully remove from the water. Garnish with chopped chives and a sprinkle of coarse sea salt. Serve with toasted baguette cut into thin strips for the mouillette for dipping.