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Poached Eggs in Butter w/peas




Source of Recipe


from wwrecipes when it was free
Poached Eggs in Butter w/peas

4 cups (1 L) water
1/4 cup (60 ml) distilled vinegar
4-6 eggs
3 cups (750 ml) frozen peas, cooked according
...to package directions and drained
6 Tablespoons (90 ml) butter
2 Tablespoons (30 ml) all-purpose flour
1/2 cup (125 ml) heavy cream
salt and freshly ground pepper to taste
2 Tablespoons (30 ml) capers, drained
3 Tablesoons (45 ml) dry white wine

Combine the water and vinegar in a wide, shallow pot or skillet
and bring to a simmer - do not boil.
Break each egg into a teacup and gently slide into the simmering
water. Poach gently until the white is firm and the yolk is still
runny, about 3 minutes.
Remove with a slotted spoon and keep in a separate pot of warm
water.
Rub the peas through a strainer or process in an electric blender/
food processor until almost smooth.
Melt 1 tablespoon (15 ml) of the butter in a saucepan over moderate
heat and stir in the flour.
Cook, stirring frequently, until it is browned.
Stir in the pureed peas, cream, salt, and pepper and bring to a boil,
stirring frequently.
Spoon the pea mixture onto a serving platter or individual serving
plates and top with the poached eggs.
Meanwhile, heat the remaining butter in a small saucepan over
moderate heat until it turns dark brown.
Stir in the wine, capers, salt, and pepper, cook for 1 minute, and spoon
over the eggs.
Serves 4 to 6.