Eggs Soubise

4 Eggs, lightly poached
300 ml Soubise sauce (see below)
Triangles of fried bread

Soubise Sauce
50 g Rice; washed
450 ml Vegetable stock
175 g Onions; sliced finely
25 g Butter or margarine
Cream or yogurt to finish (optional)
Salt and pepper

To make the soubise sauce, start by cooking the rice for 5 minutes in salted boiling water. Drain. Heat the stock to boiling-point, and put in the onions and the rice. Simmer for 30 minutes until well reduced, stirring from time to time. Add the butter or margarine, pur‚e in the blender, reheat, then thin out with a little cream or yogurt. Check the seasoning and serve hot.

Place each poached egg in a warm ramekin dish and spoon some soubise sauce over them. Surround with crisp, golden triangles of fried bread and serve immediately.

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