Name: Poached Eggs with Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 carrot, peeled and cubed; 2 shallots, minced; 2 imported bay leaves; 2 garlic cloves, minced; 1 sprig of fresh rosemary or tarragon; 2 cup full-bodied red wine, such as a Cotes-du-Rhone, Cahors, or Madiran; 8 slices whole wheat bread cut into 1/2-inch slices, crusts removed, cut into even 3-inch (7.5 cm) rounds with a biscuit cutter; 2 garlic cloves, peeled and halved; 1 tablespoon (1/2 ounce, 15 g) unsalted butter spread or margarine, softened; 1 tablespoon all-purpose flour; 2 tablespoon distilled vinegar; 8 extra-large eggs, at room temperature; Salt and freshly ground black pepper

Poached Eggs with Red Wine Sauce

This recipe for Poached Eggs with Red Wine Sauce will give you a hearty breakfast without the grease and fried ingredients you will find in most restaurants. It's easy to make and great for a special brunch.

Notes

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Preparation Time15 min

Cooking Time30 min

Ingredients

1 carrot, peeled and cubed
2 shallots, minced
2 imported bay leaves
2 garlic cloves, minced
1 sprig of fresh rosemary or tarragon
2 cups full-bodied red wine, such as a Cotes-du-Rhone, Cahors, or Madiran
8 slices whole wheat bread cut into 1/2-inch slices, crusts removed, cut into even 3-inch (7.5 cm) rounds with a biscuit cutter
2 garlic cloves, peeled and halved
1 tablespoon (1/2 ounce, 15 g) unsalted butter spread or margarine, softened
1 tablespoon all-purpose flour
2 tablespoons distilled vinegar
8 extra-large eggs, at room temperature
Salt and freshly ground black pepper

Instructions

In a medium-size nonreactive saucepan, combine the carrot, shallots, bay leaves, minced garlic, rosemary, and wine over high heat. Boil until reduced by half, about 10 minutes.
Strain the wine, discard the vegetables and herbs. (This step can be done well in advance and the wine refrigerated.)
Preheat the broiler. Toast the bread on both sides until golden brown. Remove from the oven and immediately rub on both sides with a cut garlic clove.
Complete the red wine sauce: On a plate, mash the butter and flour together to form a well-blended paste (beurre manie). In a small nonreactive saucepan, bring the reduced wine to a simmer. Carefully whisk in the butter and flour paste, a little at a time, until the sauce is lightly thickened and glossy.
Remove from the heat and keep warm. In two shallow 10-inch pans, bring 3 inches of water and 1 tablespoon of vinegar to a boil.
Turn off the heat and immediately break 4 eggs directly into the water in each pan, carefully opening the shells close to the water's surface, so the eggs slip into the water in one piece. Immediately cover the pans with tight-fitting lids to retain the heat. Do not disturb the pans.
Allow the eggs to cook for three minutes before lifting the lids. The eggs are ready when the whites are opaque and the yolks are covered with a thin, translucent layer of white.
While the eggs cook, place 2 toasts (croutons) on each of 4 warmed plates Using a flat, slotted spoon, carefully lift the eggs from the water and place on top of the croutons.
Spoon the wine sauce all around, season with salt and pepper to taste, and serve immediately, with additional toasted bread, if desired.