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Prosciutto and Poached Egg Sandwiches with Mustard-Wine Sauce

Prosciutto and Poached Egg Sandwiches with Mustard-Wine Sauce
Photo by James Carrier

Ingredients

  • 8 large eggs
  • ¼ cup minced shallots
  • 3 tablespoons butter or margarine, at room temperature
  • Salt and pepper
  • ½ cup dry white wine
  • 4 ounces salad mix (about 2 qts.), rinsed and crisped
  • 4 ounces thinly sliced prosciutto
  • + 4 more ingredients
    • 1 cup whipping cream
    • 4 ounces Appenzell or gruyère cheese, thinly sliced
    • 2 tablespoons Dijon mustard
    • 4 thick slices (about 2 oz. each) challah

1. In a small bowl, with a fork, blend butter and 1 tablespoon mustard.2. Combine wine and shallots in a 1 1/2- to 2-quart pan; stir often over medium-high heat until liquid is almost evaporated, 5 to 6 minutes. Whisk in cream and remaining 1 tablespoon mustard. Simmer, stirring often, until sauc...

View full recipe at My Recipes

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