Poached eggs with green sauce

Ingredients for 4 servings:

• 8 eggs
• 3 slices of white bread
• ¼ liter vegetable broth (cooked from leek, carrots, celery or onions, garlic, thyme and bay leaves)
• ½ tsp fresh ginger, grated
• 1 tbsp white wine
• salt and pepper
• 1 tbsp vinegar
• 70 g cheese (Gruyère), grated
• 1 tbsp parsley, chopped
• 1 leaf of sage
• 1 pinch(s) saffron powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Medieval recipe: Brouet vert d’oeufs et de fromage

Toast and break up the white bread. Place it in a bowl and add the vegetable stock. Mix the wine with the ginger, salt, pepper, and saffron. Add it to the bread and stock. Pour it into a saucepan and heat gently, stirring constantly. Bring 1 liter of water with salt and 1 tablespoon of vinegar to a boil in a large saucepan. Crack the eggs one at a time, place them in a saucer, and carefully lower them into the boiling water. Use a spoon to fold the curdling egg whites around the yolks. After 2-3 minutes, the egg whites will be set. Remove the eggs with a slotted spoon and keep warm on a plate. Melt the grated cheese in the hot sauce, add the parsley and sage, and remove from the heat. Pour the sauce, which should now be a vibrant green, over the eggs. Serve immediately.