3 chopped scallions
1 tablespoon butter or margarine
1/4 cup chicken broth
1 tablespoon red wine
salt and black pepper to taste
4 poached eggs
2 tablespoons milk
2 tablespoons grated Parmesan cheese
3 chopped scallions
1 tablespoon butter or margarine
1/4 cup chicken broth
1 tablespoon red wine
salt and black pepper to taste
4 poached eggs
2 tablespoons milk
2 tablespoons grated Parmesan cheese
Sauté the scallions in butter or margarine until softened
Add the chicken broth, cover, and cook for 5 minutes
Add the red wine, salt, and black pepper to taste
Pour into a 22cm x 22cm refractory baking dish coated with butter
Arrange the poached eggs in the dish and drizzle with milk
Sprinkle with grated Parmesan cheese and bake until golden
Serve in quarters.
