法式煮蛋多種又講究，其中這個Poachedegg就是在沸水內煮熟雞蛋。沸出一隻外形工整蛋白包住蛋黃、不太生和熟的波蛋才是高手。焗至香脆的酥皮混和微燙流瀉的蛋汁，軟腍濕潤的大蒜和乾葱紅酒汁令味道清新不膩，作為頭盤夠晒輕怡！
材料
蛋1隻
酥皮1片
無鹽牛油1湯匙
大蒜1條
乾葱1粒
紅酒50毫升
鹽及胡椒少許
做法
Ingredients:
1egg
100gpuffpastry
1Tbspbutter
1stalkleek
1shallot
50mlredwine
dashofsalt&pepper
Method:
1.Shredleek,simmerinwaterwithbutterandsalttilltender,thenlowertheheat.Removetheshellfromegg,cookinboilingwater,takeout.Sliceshallot,addredwineandpepper,cookoverhighheattillrich,turnofftheheat,addbutterandsalt,mixwellassauce.
2.Bakepuffpastryinovenover180℃for10mins.Cutpuffpastryintohalves,sandwichwithleekandegg,addpepperandsalt.Servewiththesauce.