Keywords:  Category:  -- All -- All FruitsAll vegetablesAppetizersBerriesChutniesCitrusDairyDessertsDried fruitsDrinksEggsFishFruitsGameGrainsHerbsLeafvegMealsMeatsMethodsMiscellaneousNutsOccasionsOffalPastasPastriesPoultryPulsersSaladsSeafoodsSmallgoodsSpecial dietsSpicesStewsStonefruitsTubersVegetables           Home Page » Ethnic Recipes » British         Eggs in Mourning     Convert to US/English units Eggs in Mourning - print recipe         Yield: 2  Ingredients:   125 ml Red wine, (4fl oz) 125 ml Veal stock, (4fl oz) 1 sprg thyme 40 ml Cooked lardons 6   Cooked small button mushrooms 6   Cooked small button onions 40 ml Butter     Splash of white wine vinegar 2   Fresh organic eggs 2   Thin slices baguette, fried as croutons Method: Boil stock and wine with the thyme and reduce by two thirds, add the lardons, mushrooms and onions. Bring back to the boil and add the butter, boil until amalgamated, then check the seasoning. Keep warm. In a wide shallow pan simmer some water along with the vinegar, carefully break the eggs and slip them into the water and poach until cooked to your liking. Place a crouton on each plate, top with an egg and spoon over the sauce. Rating:  0  Hits:  224 Rate this recipe: 5 4 3 2 1     More recipes Christmas Cake (British) Sticky Toffee Puddings with Pecan Toffee Sauce English Toffee Pudding British/Us Equivalents Tart De Brymlent (a Medieval Lenten Tart) Chocolate Boozy Pud Toulouse Sausages with Baked Beans Medieval Sowpys Dorry - (British) Broad Bean Soup Luscious Lemon Cake

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