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Eggs poached in white wine and cream.

Eggs poached in white wine and cream.

This is a dish that we had in the Hotel Le Montrachet the very first night I spent in Burgundy. It was really memorable and now 38 years later I want it again and again!


150 gm unsalted butter

3 shallots finely chopped

250 ml white wine

250 ml chicken stock

Salt and pepper

A sprig of thyme

6 fresh eggs, the fresher the better

100 ml white wine vinegar

500 ml double cream


Bring a pan of water to a gentle boil and add the vinegar. Create a vortex by stirring the water in a circular motion and put an egg in the centre. Poach  for 2 minutes then carefully lift it out with a slotted spoon and place in a bowl of cold water. 

Put the butter and shallots in a frying pan and cook on a low heat until clear. Pour in the wine and reduce by half.  Add the stock and reduce by half again. Add the cream and bring to simmering point. Add the thyme and season to taste. 

Drain the eggs and ensure that they are free of water then pour over boiling water and allow to warm through for about three quarters of a minute. 

Put an egg in the bottom of a soup plate and then cover with the cream sauce. Serve with some good crusty bread. 

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