French · Brunch
Poached Eggs in Red Wine Sauce
Two eggs poached gently in a reduced red wine and shallot sauce finished with butter, a technique drawn from Burgundy's oeufs en meurette. Served over toasted country bread with crisp bacon lardons and a red wine pan reduction spooned over the eggs and bread.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
615Calories
38.6gProtein
38.2gFat
24.8gCarbs
3.8gSugar
1.9gFiber
1020mgSodium
732mgChol
16.7gSat Fat
520mgPotassium
95mgCalcium
4.2mgIron
1.8mcgVitamin B12
4.1mgVitamin C
protein-rich
rich-umami
weekend-brunch
all-time-classics
vegetarian
Instructions
1
Prep
measure red wine, beef stock, shallot, garlic, bacon, vinegar and parsley; toast bread slice until golden and crisp.
2
Render
cook bacon in a small saucepan over medium heat for 3–4 minutes until edges crisp and fat runs.
3
Sweat
add shallot and garlic, cook over medium-low heat 2–3 minutes until softened, translucent, not browned.
4
Reduce
pour red wine, stock, bay leaf and thyme into pan, bring to boil over high heat, simmer 15 minutes until sauce coats back of spoon.
5
Thicken
mash half the butter with flour, whisk into simmering sauce over medium-low heat for 2 minutes until glossy.
6
Poach
simmer water with vinegar in a small pot over medium heat, slide each egg into water, poach 3 minutes until whites set, yolks wobble.
7
Finish
remove bay leaf and thyme, whisk remaining butter off heat until glossy, season with salt and pepper.
8
Plate
set toast on warm plate, place eggs on bread with slotted spoon, spoon sauce and bacon over top, scatter parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs
- 2 cup480ml red wine, such as burgundy or pinot noir
- 3.6 oz100g bacon
- 22 small (70g) shallot
- 22 small (60g) garlic clove
- 1 cup240ml beef stock
- 2 tbsp2 tbsp all-purpose flour
- 2 tbsp28g butter, softened, divided
- 22 bay leaf
- 2 sprig2 sprig fresh thyme
- 2 tsp2 tsp white wine vinegar
- 2 slice80g sourdough or country bread
- 2 tsp2 tsp fresh parsley
- salt and black pepper, to taste
