Pour the champagne into a saucepan and let it break.
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| Ingredients to make eggs to champagne: |
| 6 eggs 1/2 Champagne bottle 1 tablespoon of flour 1 tablespoon of concentrated tomato 50 gr. of butter 2 tablespoons of milk or cream |
Ingredients to make eggs to champagne:
2. Break 4 eggs, one by one, on a plate and climb them inside the liquid, let them cook 3-4 minutes.
3. Remove them with a sparkling and leave them on a clean cloth.
4. Cut the edges with a knife and keep them hot in a saucepan in the water bath.
5. melt the butter in another container.
6. Add the flour and, when it starts to brown, dilute with the champagne used to cook the eggs, casting.
7. Salpimentar and cook the sauce about 20 minutes, over very slow heat and while stirring.
8. Remove it from heat, add the concentrated tomato, previously diluted with milk or cream and 2 egg yolks.
9. Remove it vigorously. Put the eggs in a source of service and cover them with the sauce.
10. Decorate them with parsley branches.
