Eggs in Red Wine Sauce
Ingredients
- 8 pcEgg (fresh)
- 500 mlRed wine (full-bodied (Burgundy style))
- 150 gSmoked lardons (natural)
- 200 gButton mushroom (quartered)
- 1 pcYellow onion (finely chopped)
- 40 gUnsalted butter
- 20 gWheat flour
- 1 pcGarlic (peeled clove)
- 4 pcCountry bread (thick slices)
- 2 tbspRed wine vinegar (for poaching)
- 1 pcThyme (sprig)
- 1 pcBay leaf (leaf)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 200 mlVeal stock concentrate (reconstituted)
Method
Poached eggs with a runny yolk, coated in a glossy and velvety red wine sauce. Smoked bacon and mushrooms provide texture and earthy depth to this Burgundian classic.
- 1
In a pan, brown the smoked bacon and quartered mushrooms. Once golden and the moisture has evaporated, remove and set aside.
- 2
In the same pan, sweat the finely chopped onion with a knob of butter. Sprinkle with flour (singer), stir for a minute, then deglaze with red wine. Add thyme and bay leaf.
- 3
Add the veal stock. Simmer until the sauce coats the back of a spoon. It should be dark and glossy. Season with salt and pepper.
- 4
Heat water with red wine vinegar just below boiling point. Create a swirl, drop the eggs one by one. Poach for 3 minutes: the white must be set but soft, the yolk perfectly runny.
- 5
Rub the bread slices with garlic and brown them in butter. Place an egg on each crouton and generously coat with the hot sauce and the bacon-mushroom garnish.
Frequently asked questions
How do you get this dish right?
- For perfect poached eggs, use extra-fresh eggs: the white will stay tightly packed around the yolk.
- If the sauce is too acidic from the wine, a tiny pinch of sugar or a knob of cold butter at the end will mellow it out.
How long does this dish keep?
This dish does not keep well once plated. The sauce can be made in advance and gently reheated.
