Poached egg blanquette with rice and kasha

Peel, wash and clean the vegetables.

Dice the carrots. Finely chop the onions. Slice the mushrooms.

Sweat the onions, carrots and mushrooms in butter.

Moisten with the stock. Cook till done. Remove from the pan.

Make the roux. Cool. Reduce the stock, thicken and add cream. Add the nutmeg.

Set aside at 63°C. 

Cook the rice and kasha. Mix. Set aside at 63°C.

Reheat the poached eggs.

Arrange the blanquette on top of the rice and kasha, finish off with the poached eggs.