Chris: 1 revision

2013-07-25T08:08:07Z

1 revision

Mina: /* Method */

2011-08-25T20:31:36Z

‎Method

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===Ingredients===
<div style="column-count:3;-moz-column-count:3;-webkit-column-count:3">
*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
</div>

===Method===
#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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Eggs with caramelised red onion tarts - Revision history

Chris: 1 revision

Mina: /* Method */