Poached Eggs in a Red Wine Sauce Recipe

Posted by
Rate It!
Poached Eggs in a Red Wine Sauce
Add your photo!
Ingredients
18
Count
Nutrition
296
Calories
Comments Print recipe

Ingredients:

Directions:

  1. 1. To poach the eggs, bring the wine and stock to a vigorous boil in a large shallow pan. Break four eggs, one by one, into the places where the liquid is bubbling so the bubbles spin the eggs. Lower the heat and poach the eggs for 3 to 4 minutes until the yolks are fairly firm but still soft to the touch. Lift out the eggs with a slotted spoon and drain them on paper towels. Poach the remaining eggs in the same way. Trim off the stringy edges with scissors and set the eggs aside. Add the onion, carrot, celery, garlic, bouquet garni, and peppercorns to the poaching liquid and simmer until it is concentrated and reduced by half, 20 to 25 minutes.
  2. 2. Meanwhile, cook the garnish, melt half the butter in a medium saucepan, add the mushrooms, and sauté until tender, 2 to 3 minutes. Remove mushrooms, add bacon with the remaining butter, and fry until brown. Lift out the bacon and drain it on paper towels. Add the baby onions and sauté them gently until brown and tender, shaking the pan often so they color evenly, 10 to 15 minutes. Drain off all the fat, replace the mushrooms and bacon, and set the pan aside.
  3. 3. Make the croûtes, using a round or oval cutter, and cut the bread into 8 shapes just larger than a poached egg. Heat 1/4 inch (6 mm) of oil in a frying pan, over medium heat. Working in batches, fry the croûtes until browned on both sides, 1 to 2 minutes per side. Drain on paper towels. Set the croûtes aside.
  4. 4. To thicken the sauce, crush the butter on a plate with a fork and work in the flour to form a soft paste. Whisk this kneaded butter, a piece at a time, into the simmering wine mixture until the mixture becomes thick enough to lightly coat a spoon. Strain the sauce over the garnish of mushrooms, baby onions, and bacon, pressing on the carrot, onion, and celery to extract all the liquid and flavor. Bring the sauce to a boil, taste, and adjust the seasoning.
  5. 5. To prepare ahead, poach the eggs up to a day in advance, keeping them in a bowl of cold water in the refrigerator. Store the sauce and garnish also in the refrigerator. The croûtes will be fine if kept tightly wrapped, then warmed in a low oven.
  6. 6. To serve, reheat the eggs by immersing them in hot water for 1 minute. If necessary, reheat the garnish and sauce on top of the stove, and warm croûtes in the oven. Set the croûtes on warm serving plates. Drain the eggs on paper towels, set one on each croûte, and spoon over the sauce and garnish.
  7. Variation: Poached Eggs in White Wine SauceOeufs au Meursault
  8. A full-bodied chardonnay from California's Monterey peninsula or, to be somewhat extravagant, a meursault from Burgundy's Côte de Beaune is the sort of wine required here, particularly if you want to savor it at the table as well. If the wine is too dry and thin, the sauce will be acidic.
  9. Simply follow the recipe for Poached Eggs in Red Wine Sauce, substituting white for red wine. Just before serving, stir 3 to 4 tablespoons of crème fraîche or heavy cream into the sauce.
  10. Source Information Recipes are reprinted from Cooking with Wine by Anne Willan, published by Harry N. Abrams, Inc.
  11. In association with COPIA, The American Center for Wine, Food & the Arts.
  12. Recipes are reprinted from Cooking with Wine by Anne Willan, published by Harry N. Abrams, Inc. In association with COPIA, The American Center for Wine, Food & the Arts.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 295.85 Kcal (1239 kJ)
Calories from fat 102.52 Kcal
% Daily Value*
Total Fat 11.39g 18%
Cholesterol 179.3mg 60%
Sodium 273.74mg 11%
Potassium 491.98mg 10%
Total Carbs 37.27g 12%
Sugars 11.3g 45%
Dietary Fiber 7.85g 31%
Protein 11.74g 23%
Vitamin C 17.2mg 29%
Vitamin A 0.1mg 5%
Iron 2.4mg 14%
Calcium 285mg 29%
Amount Per 100 g
Calories 88.77 Kcal (372 kJ)
Calories from fat 30.76 Kcal
% Daily Value*
Total Fat 3.42g 18%
Cholesterol 53.8mg 60%
Sodium 82.14mg 11%
Potassium 147.63mg 10%
Total Carbs 11.18g 12%
Sugars 3.39g 45%
Dietary Fiber 2.36g 31%
Protein 3.52g 23%
Vitamin C 5.2mg 29%
Iron 0.7mg 14%
Calcium 85.5mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 6.1
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top