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Poached Eggs "Belvedere"

4 servings

Ingredients

• 4 Stk Eggs (fresh)
• Vinegar (nach Bedarf)
• 60 g butter or oil (for rice)
• 1 Stk Onion (small)
• 1 TL Curry powder
• 200 g Rice (dry)
• 0.75 L Water or broth (for rice)
• 60 g ham
• Parsley (fresh) (nach Bedarf)
• 4 Stk Tomatoes
• Oil (for frying) (nach Bedarf)
• Asparagus tips (nach Bedarf)
• butter (for asparagus tips) (nach Bedarf)
• Salt (nach Bedarf)
• 40 g butter (for sauce)
• 1 Stk Onion (for sauce)
• Parsley (for sauce) (nach Bedarf)
• 150 g mushrooms
• Flour (nach Bedarf)
• 0.12 L Cream
• broth or water (for sauce) (nach Bedarf)
• Pepper (nach Bedarf)
• Lemon juice (nach Bedarf)
• Worcestershire sauce (nach Bedarf)

Instructions

1. Bring water to a gentle simmer and add one-third vinegar.
2. Break four fresh eggs individually and poach for a few minutes until the white is firm but the yolk remains soft inside.
3. Carefully remove the eggs, free from egg white strands and place in warm salted water until serving.
4. Finely chop a small onion and sauté golden yellow in 60 g butter or oil.
5. Stir in 1 tsp curry powder and 200 g dry rice and roast until the rice becomes translucent.
6. Add 0.75 L water or broth, cover and braise until soft.
7. Arrange four small bases of curry rice in the center of a plate and place one poached egg on each.
8. Cover the eggs with mushroom sauce seasoned to taste.
9. Finely chop 60 g ham and fresh parsley and sprinkle over.
10. Season four finger-thick tomato slices with salt and pepper and briefly fry in a little hot oil.
11. Place on the side and top with warm asparagus tips in a little butter.
12. Mushroom Sauce: Finely chop onion and parsley and sauté golden yellow in 40 g butter.
13. Cut 150 g cleaned mushrooms into slices, add and quickly brown.
14. Dust with a little flour and stir in 0.125 L cream and broth or water as needed to form a thick sauce.
15. Season with salt, pepper, lemon juice and Worcestershire sauce and simmer briefly.

Based on a cookbook by Hans Hofer (1964), adapted with AI.