Poached Eggs in Red Wine | OEUFS PÔCHÉS À LA BEAUJOLAISE
Course: MainServings
2
peopleCooking time
42
minutesDiscover the delightful French dish of poached eggs in red wine sauce with our Oeufs Pochés à la Beaujolaise recipe. This dish brings together the rich flavor of red wine with the comfort of poached eggs, complemented by homemade croutons for added texture and indulgence.
Ingredients
- Poached Eggs in Red Wine Sauce
5 tablespoons butter
1/2 smallish onion
400ml Beaujolais, Burgundy or similar red wine
4 eggs
2 cloves garlic
2 slices white bread
salt and pepper to taste
1 small bunch parsley
2 tablespoons flour
Directions
- Poached Eggs in Red Wine Sauce
- Finely chop the onion and gently sweat it in a tablespoon of butter, seasoning with some salt.
- Once the onion is soft, pour in the wine and let it simmer gently for about 30 minutes.
- Make croutons by gently toasting the bread in a pan with a couple of tablespoons of butter. Remove the crusts, cut into triangles, and keep warm until service.
- Mix 2 tablespoons of butter with flour to create a paste (beurre manié) and set aside in a cool place.
- Chop the parsley very finely.
- After simmering the wine for 30 minutes, poach the eggs individually by gently dropping them into the wine. Cook for about 2 minutes, flip, and cook for another 2 minutes. Then, set the poached eggs aside.
- Finely chop garlic and add it to the wine with a pinch of salt. Add in the beurre manié gradually to reach a sauce consistency. Stir in the parsley and adjust seasoning with salt and pepper.
- To serve, rub the croutons with garlic, place the eggs on top, and pour the sauce over.
