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Oefs poches Gambrinus – Belgian Poached Eggs in Beer

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Belgium is a small country lying next to the North Sea and sandwich between France, Luxembourg, Germany and Holland and is renowned for it’s love of fries, beer and chocolate. It’s a progressive country with a charm that isn’t lost when visiting. This week’s attacks rocked this small nation so my original plans for my posts this week were put on hold and I had to find a way to share my own feelings about a country I’ve visited four times in the last three years.

The best description I could give you of this country is the flat green expanse that goes on as long as the road leads towards cities. It’s people are like you and me and love food and a good time. Their history with chocolate extends back centuries and their love of beer extends back even further.

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So, if you’ve eaten your weight in chocolate this long weekend and want to show your support to them through this tough time, find a Belgian beer being sold in your area and if you want to try eggs with beer then they have you covered too. I’ve looked for the origins of this dish and it’s not readily found, though Belgian’s love beer as much as chocolate and mussels, so it would seem too obvious that they would create this.

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Oefs poches Gambrinus – Belgian Poached Eggs in Beer
Adapted from European Cuisines
Serves 2

Ingredients:
1/2 bottle Belgian beer
4 eggs
60g butter
4 slices break, trimmed into ovals
1 tablespoon flour
Pinch sugar
1 tablespoon cream
Small bunch parsley, chopped
Salt and pepper to season

Directions:
Place the beer into a saucepan on high heat and bring to the boil.

Break the eggs into the beer and cook for 1 1/2 minutes or the whites are done. Remove with a slotted spoon and cover to keep warm.

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Strain the beer and set aside.

Melt 20g butter in a pan on low to medium heat and add the sliced bread coating and toasting until golden.

Meanwhile, place the remaining butter in a saucepan and melt on medium heat. Remove from the heat and stir in the flour until smooth.

Return to the heat and slowly stir in the beer until it is a smooth sauce. Add in the sugar and cream and stir to combine.

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Place the toast on a plate, top with the eggs and pour the sauce over the top.

Top with parsley and salt and pepper.

Serve immediately.

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Note: My supermarket was out of parsley (maybe a parsley convention or something), so I added a little chopped cilantro on top of my eggs. I recommend adding the parsley as this will lighten the weight of the beer flavor.

Oefs poches Gambrinus - Belgian Poached Eggs in Beer

Serving Size: 2

Ingredients

  • 1/2 bottle Belgian beer
  • 4 eggs
  • 60g butter
  • 4 slices break, trimmed into ovals
  • 1 tablespoon flour
  • Pinch sugar
  • 1 tablespoon cream
  • Small bunch parsley, chopped
  • Salt and pepper to season

Instructions

  • Place the beer into a saucepan on high heat and bring to the boil.
  • Break the eggs into the beer and cook for 1 1/2 minutes or the whites are done. Remove with a slotted spoon and cover to keep warm.
  • Strain the beer and set aside.
  • Melt 20g butter in a pan on low to medium heat and add the sliced bread coating and toasting until golden.
  • Meanwhile, place the remaining butter in a saucepan and melt on medium heat. Remove from the heat and stir in the flour until smooth.
  • Return to the heat and slowly stir in the beer until it is a smooth sauce. Add in the sugar and cream and stir to combine.
  • Place the toast on a plate, top with the eggs and pour the sauce over the top.
  • Top with parsley and salt and pepper.
  • 
Serve immediately.
  • Notes

    Note: My supermarket was out of parsley (maybe a parsley convention or something), so I added a little chopped cilantro on top of my eggs. I recommend adding the parsley as this will lighten the weight of the beer flavor.

    Adapted from European Cuisines

    http://roamingtaste.com/oefs-poches-gambrinus-belgian-poached-eggs-in-beer/

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