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Eggs poached in cream and sherry recipe
Place a large frying pan over a low heat. Add the butter when nearly melted beat in the cream and sherry. Do not boil or cream will curdle. Break the eggs into a wet saucer one at a time and slide them into the pan. Poach gently and as soon as the whites start to set sprinkle with the grated cheese. Add the seasoning and finish cooking. Lift out on
to the toast with a slotted spoon and pour the sauce
over them.
Eggs poached in cream and sherry |
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At the crossroads of Camargue, Provence
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Recipe for Honey Walnuts