Poached eggs with caramelised red onion tartlets

by Ginny Grant | Cuisine issue #148
Serves: 6-8The runny egg yolks will meld into the onion filling of the tarts

These tartlets are best served with soft-poached eggs so that the runny yolks meld into the onion filling. Use the best-quality balsamic vinegar you can, as it helps to provide a balance between sweet and sour.

2 tablespoons olive oil
4 red onions, thinly sliced
1 teaspoon sugar
2 teaspoons thyme leaves
2 tablespoons balsamic vinegar
350g puff pastry
1 teaspoon white vinegar
4 eggs

Preheat the oven to 200°C. Heat the oil in a frying pan then add the onions, sugar and a good pinch of sea salt. Fry gently for 30 minutes or until the onions are soft. Add the thyme and balsamic vinegar and cook for a few more minutes. Set aside to cool (this can be done a few hours in advance if necessary).
Roll out the pastry to 3mm-thick then cut into 4 x 10cm rounds. Place on a baking sheet and refrigerate for 20 minutes to allow the pastry to rest.
Prick each pastry round with a fork. Place spoonfuls of the onion mix on top of each round, leaving a small border, then bake for 20 minutes or until the base of the pastry is crisp.

Five minutes before the tartlets are ready, fill a large, wide saucepan with water. Bring to the boil and season generously with salt. Add the white vinegar to the water. Break each egg into a saucer. Stir the water to create
a whirlpool then slide in the eggs, one at a time. Cook for 3 minutes over medium-low heat for soft-poached eggs then use a slotted spoon to remove to a clean tea towel to drain. Cut off any loose egg-white strands. While the tartlets are hot, top with the eggs. Serve with a green salad.


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