Title: Eggs soubise
 Categories: Cheese/eggs, Brunch, Breakfast
      Yield: 2 Servings
 
      4    Eggs, lightly poached
    300 ml Soubise sauce (see below)
           Triangles of fried bread

MMMMM-----------------------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
 
  This recipe for soubise sauce comes from a French chef who bases it
  on a classic method. The addition of rice to the sauce gives it bulk
  and a satisfying baseline, perfect for lightly poached eggs. Served
  with triangles of fried bread this dish makes an excellent supper.
  
  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.