Eggs in red wine sauce

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Ingredients

Serves 4

• 8 very fresh eggs
• 2 shallots
• 3½ oz (100 g) unsmoked slab bacon
• 3 cups (75 cl) red wine with a high tannin content (red Burgundy or Syrah)
• 1 cup (25 cl) chicken stock
• ½ cup (125 g) butter
• 4 slices country bread
• 2 cloves garlic
• 2 tbsp wine vinegar
• 2 sprigs flat-leaf parsley
• Salt, pepper

Preparation

• Remove the rind from the bacon and cut into small pieces
• Peel and finely chop the shallots
• Peel the 2 garlic cloves and cut them lengthways
• Remove the parsley leaves and chop finely

To make the red wine sauce

• Melt 2 tbsp (30 g) butter in a skillet over a low heat
• Add the chopped shallots and the bacon
• Soften without browning for 10 minutes
• Add the stock and 2 cups (50 cl) of red wine
• Reduce by 2/3 over a low heat
• Just before serving, add the chopped parsley and whisk in the rest of the softened butter
• Adjust the seasoning with salt and pepper

To make the poached eggs

• Bring 1 quart (1 liter) water, 1 cup (25 cl) wine and the vinegar to boil in a large saucepan
• Break each egg separately into a bowl
• Carefully place 1 egg into the boiling water and let it poach for 3-4 minutes. To avoid leaving too many strands of egg white in the pan, you can use a wooden spoon to stir circles in the water and make it swirl. That way the egg will stay in one piece in the middle of the water
• Remove the egg and drain it on a paper towel
• Repeat these steps for each of the eggs
• Toast the slices of bread and rub them with garlic
• Put 2 poached eggs on top and cover the eggs with the red wine sauce

Suggestion