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Recipe : ** Poached Eggs In Red Wine Sauce

Poached Eggs In Red Wine Sauce
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Course:
Main Dish

Practical information

  • Prep time
    45 min
  • Cooking
    1 h 20
  • Ready in
    2 h 05
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Egg Cheese and Diary
Tags:
sauce

Recipe's Ingredients

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  • 1 bot red burgundy wine
  • 8 lrg eggs
  • 1 onion
  • 1 carrot
  • 1 celery
  • 1 garlic clove
  • 1 bouquet garni
  • ½ teaspoons black peppercorns
  • 3 tablespoons unsalted butter
  • 16 to 20 pearl onions
  • 8 slc white bread
  • oil for croutes
  • 2 tablespoons all-purpose flour
  • coarse salt to taste
  • freshly-ground black pepper to taste
  • 120 g mushrooms quartered
  • 120 g slab bacon diced
  • 500 ml brown veal or homemade chicken stock

  • Recipe preparation steps

  • 1
    Bring the wine and stock to a boil in a large shallow pan.
  • 2
    Break 4 eggs, one by one, into the pan where there are the most bubbles (the bubbles will spin the eggs).
  • 3
    Reduce heat, and poach eggs until the yolks are fairly firm but still soft to the touch, 3 to 4 minutes.
  • 4
    Remove with a slotted spoon to paper towels to drain.
  • 5
    Trim any stringy edges off the eggs with scissors.
  • 6
    Set aside.
  • 7
    Repeat with remaining 4 eggs.
  • 8
    Add the onion, carrot, celery, garlic, bouquet garni, and peppercorns to the poaching liquid, and simmer until reduced by half, 20 to 25 minutes.
  • 9
    Meanwhile, melt 1 tablespoon butter in a medium saucepan, add mushrooms, and saute until tender, 2 to 3 minutes.
  • 10
    Remove mushrooms, add bacon, and fry until brown.
  • 11
    Drain bacon on paper towels.
  • 12
    Add onions, and saute until brown and tender, 10 to 15 minutes.
  • 13
    Drain off all the fat, replace the mushrooms and bacon, and set aside.
  • 14
    Heat oven to 175°C.
  • 15
    Make the croutes (crusts): Using a round cutter, cut the bread into eight rounds just larger than the poached eggs.
  • 16
    Brush rounds on both sides with oil, and bake them, turning them halfway, until they are evenly browned, 10 to 15 minutes.
  • 17
    Set aside.
  • 18
    To thicken the sauce, crush the remaining 2 tablespoons butter on a plate with a fork, and work in the flour to form a soft paste.
  • 19
    Whisk this mixture, a bit at a time, into the simmering wine mixture until it becomes thick enough to lightly coat a spoon.
  • 20
    Strain the sauce into the pan with the mushrooms, onions, and bacon, pressing the vegetables in the strainer to extract all the liquid and flavor.
  • 21
    Bring the sauce to a boil; season with salt and pepper.
  • 22
    Reheat eggs by immersing them in hot water for 1 minute.
  • 23
    Set the croutes on warm plates.
  • 24
    Drain the eggs on paper towels.
  • 25
    Set one egg on each croute, and spoon over the sauce.
  • Ready !