French · Brunch
Poached Eggs in Red Wine Sauce (Low-Calorie)
Two eggs poached gently in simmering red wine reduced with shallot, garlic and thyme, finished with a touch of butter for sheen rather than a heavy sauce. Served over toasted baguette. Rich bistro flavour delivered with far less butter and wine than the classic version.
$3
10 minsPrep
20 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
336Calories
19.6gProtein
15.1gFat
18.9gCarbs
3.4gSugar
1.3gFiber
432mgSodium
442mgChol
5.7gSat Fat
488mgPotassium
87mgCalcium
3mgIron
1.3mcgVitamin B12
4.2mgVitamin C
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Slice the shallot thinly, mince the garlic, chop the parsley, and toast the baguette slice; set aside.
2
Reduce
Combine red wine, shallot, garlic, thyme, bay leaf and beef stock in a small saucepan over medium heat; simmer 10–12 minutes until reduced by half and syrupy.
3
Finish sauce
Stir tomato paste and red wine vinegar into the saucepan over low heat; whisk in butter until melted and glossy, then season with salt and pepper and strain.
4
Poach
Crack eggs into cups and slide gently into simmering water over medium-low heat; poach 3 minutes until whites set and yolks still wobble.
5
Plate
Top toasted baguette with poached eggs, spoon warm red wine sauce over top, and scatter with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs (210g)
- 1 cup240ml red wine
- 22 small shallot
- 2 clove2 clove garlic
- 4 sprigs4 sprigs fresh thyme
- 22 small bay leaf
- 2/3 cup160ml low-sodium beef stock
- 2 tsp2 tsp tomato paste
- 2 tsp2 tsp red wine vinegar
- 2 tsp10g butter
- 2 slice80g baguette
- 2 tsp2 tsp fresh parsley
- salt, to taste
- black pepper, to taste
