Huevos con Almejas (Poached Eggs with Clam Sauce)

1. 1

   In a large pot with a lid, heat 2 tablespoons of the butter.

2. 2

   Add the onion and cook over medium heat until it sweats.

3. 3

   Add the garlic, and cook an additional minute.

4. 4

   Add the wine and clams, turn up the heat and cook covered until clams open.

5. 5

   Remove the clams.

6. 6

   Add stock and pepper flakes and bring to a boil.

7. 7

   Whisk in the remaining 2 tablespoons of butter and flour.

8. 8

   Add the parsley and season with salt and pepper.

9. 9

   To poach the eggs: Fill a large skillet full of water and a few drops of vinegar and bring to a boil.

10. 10

    Break the eggs into individual cups and add one at a time to the water.

11. 11

    Using a slotted spoon, wrap the whites around the yolks.

12. 12

    Cook until done, about 4 minutes.

13. 13

    Spoon some sauce into four shallow bowls, then rim each with the clams.

14. 14

    Place a poached egg in the center of each.

15. 15

    Serve with chunks of grilled bread.

* Per serving · 4 servings · Values may vary.