Poached Eggs with Raisin Sauce

Ingredients

• 2 mild onions
• 75 ml balsamic vinegar
• 1 tsp sugar
• Salt
• 1 bay leaf
• 60 g raisins
• pepper (ground)
• 4 eggs
• 50 ml white wine vinegar
• pink peppercorns (for garnish)

Instructions

1. 1.

   Peel the onions and slice them into rings. Bring about 200 ml water with the onions, vinegar, sugar, 1 tsp salt, bay leaf, and raisins to a boil and simmer gently over low heat for about 10 minutes. Season with salt and pepper.

2. 2.

   Crack each egg into a small bowl or cup. Pour the white wine vinegar into a pot of nearly boiling water (about 1 l). Gently slide each egg into the water. Use a spoon to shape it into a round form, ensuring the yolk is fully surrounded by the whites.

3. 3.

   After about 4 minutes, the egg white will be set while the yolk remains soft.

4. 4.

   Remove the eggs with a slotted spoon and arrange them on deep plates. Pour the broth over them and sprinkle pink peppercorns before serving.