Poached Eggs with Saffron Sauce

For the sauce, sauté chopped shallots in butter, extinguish with 3/4 of the wine and soup and boil to one-third of the original mass. Strain through a sieve and return to the roasting pan.

Add the cream and the remaining wine and continue to cook until the sauce becomes creamy. Add saffron, season to taste.

For the eggs, bring water with the vinegar to just below boiling point, then reduce heat. Crack eggs one at a time into a mug and slide exactly one at a time into the broth. After four minutes, lift out of the water. Place two eggs on warmed plates, cover with the sauce and garnish with a julienne briefly sautéed in butter.

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