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PrintEGGS IN RED WINE
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Melt half the butter in a pan and fry the bacon gently for 5 minutes. Then add the onion, shallots and garlic, and cook, stirring, for a further 5 minutes.
- Add the wine, clove, sugar and herbs and simmer for about 15 minutes to reduce by about one-third.
- Leave the sauce to cool until you can pick out the bacon to reserve. Remove the bay leaf, thyme and clove, then sieve the sauce or puree in a blender.
- Melt the rest of the butter in a pan and stir in the flour to make a roux. On a very low heat, gradually whisk in the wine puree and cook for 5 minutes until thickened, whisking all the time.
- Add water to give a lighter consistency and whisk well. Return the bacon to the sauce.
- Meanwhile, brush the bread on both sides with the soft or melted butter and grill until crisp and golden on both sides
- Break the eggs, two at a time, into cups and slide into a pan of simmering water. Poach for 3 minutes, then remove and drain on kitchen paper. To serve, spoon a little sauce on to the toast, top with the eggs and garnish with thyme.
INGREDIENTS
- 5 tablespoon butter
- 250 grams streaky bacon, rinds removed, and roughly chopped
- 4 shallots, chopped
- 2 large garlic clove, chopped
- 750 ml red wine
- 2 clove
- 2 teaspoon sugar
- 2 bay leaf
- 2 sprig fresh thyme
- 50 grams plain flour
- 8 slices of French bread
- 2 tablespoon butter, softened or melted
- 8 eggs
- Salt and ground black pepper
- Sprigs of thyme, to garnish
12 comments for “Eggs in Red Wine”
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