French · Brunch
Poached Eggs in Red Wine Sauce (Gluten-Free)
Two eggs poached gently in vinegar water and bathed in a reduced red wine sauce built from shallots, garlic, and thyme, finished with butter for gloss. Served over toasted gluten-free bread, this rustic French bistro dish carries deep savoury wine depth with silky, barely-set yolks.
$5
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
416Calories
21.2gProtein
23.4gFat
20.6gCarbs
1.8gSugar
2.4gFiber
614mgSodium
430mgChol
11.3gSat Fat
515mgPotassium
95mgCalcium
3.4mgIron
1.4mcgVitamin B12
3.1mgVitamin C
gluten-free
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Chop shallot and garlic, toast bread slice, and set parsley, butter cubes, and poaching vessel within reach.
2
Reduce
Combine red wine, beef stock, shallot, garlic, and thyme in a small saucepan; simmer 15 minutes over medium heat until liquid reduces by half.
3
Finish
Remove thyme sprig and whisk in cold butter cubes one at a time until glossy; season with salt and pepper.
4
Poach
Bring water to bare simmer in small pot, stir in red wine vinegar, slide eggs in one at a time, and poach 3 minutes until whites set but yolks wobble.
5
Plate
Set toasted bread on plate, top with poached eggs, spoon red wine sauce over both, and scatter parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 1 1/2 cup360ml dry red wine
- 22 small shallot (60g)
- 2 clove2 clove garlic
- 1/2 cup120ml beef stock
- 2 sprig2 sprig fresh thyme
- 2 tsp2 tsp red wine vinegar
- 2 tbsp28g butter
- 2 slice2 slice gluten-free bread (35g)
- 2 tsp2 tsp fresh parsley
- salt, to taste
- black pepper, to taste
