Christmas Cream with Poached Egg
Place the oil and butter in a large pot and heat to melt the butter. Stir in the chopped onion and sauté for 4 minutes or until soft. Add the chicken breast and sauté for 5-6 minutes.
Add the Aneto Christmas Broth and cook all together for 3-4 minutes. Remove from heat and blend very well with a hand mixer.
Return the pot to heat and when it starts to boil, add the cornstarch dissolved in the cold broth so that the cream thickens. The amount of cornstarch will depend on how thick you like the cream. Set aside.
To prepare the eggs, lay out 4 sheets of plastic wrap and coat them with oil.
Put the plastic wrap inside a glass or small cup and break the egg inside. Take the ends of the plastic wrap and form a bag around the egg contents. Tie off bags with a piece of string.
In a separate pot, bring water to a boil and then put the bags inside. Cook for 6-7 minutes depending on the size of the egg.
Put the eggs in cold water to stop cooking. With a cookie cutter (our preference is a star), cut the pan de mie and toast the pieces.
Ladle the cream piping hot into bowls. Remove eggs from plastic and place one in each bowl with the toasted bread. Enjoy!
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