Poached Eggs In A Red Wine Sauce Recipes

Steps:

• Add the bacon to a large saucepan over medium heat, stirring occasionally until it's cooked through and browning slightly at the edges, about 6 minutes. Remove from pan and set aside. If a lot of fat has rendered in the pan, pour some out, leaving about 2 tablespoons in the pan. Add onions and mushrooms and cook until the water from the mushrooms has evaporated, about 6 minutes. Add garlic and cook, stirring occasionally, until it no longer smells raw, about 2 minutes. Add red wine, sugar and thyme. Simmer for 30 minutes, or until the wine has reduced by a third. Add red wine vinegar and 1/4 cup water and simmer on low until the sauce has reduced by another third, about 20 minutes. The sauce should taste bright and tangy.
• In a sauté pan over medium heat, add the olive oil. When hot, gently fry the bread on both sides until lightly golden brown, about 2 minutes on each side. (If the pan is small and you're working in batches, add more oil to the pan as needed.) Cut the bread into strips, lightly season with salt and set aside on a paper towel.
• Fill a deep saucepan with enough water to completely cover an egg. Bring to a boil, then reduce heat so the water is at a gentle simmer. Working with one egg at a time, break the eggs into a ramekin and gently slide them into the water, using a spoon to direct their shape in the water. Poach for about 3 to 4 minutes, until the whites are set but the yolks are still soft and runny.
• Fill 4 ramekins with the mushrooms, onions and red wine sauce. Add a poached egg to each, sprinkle the bacon and parsley (if using) over the top and serve the fried bread on the side. Top the eggs with freshly ground black pepper.

Steps:

• For the sauce: Add the red wine, bay leaf and rosemary to a small skillet. Place over medium heat and bring to a simmer. Simmer until reduced by half, about 14 minutes. Remove the herbs. Mix together the butter and flour in a small bowl until smooth and well combined. Whisk the butter mixture into the reduced wine. Reduce the heat to low and allow to just bubble slightly, to cook out the raw flour taste, about 5 minutes. Season with the salt and keep warm.
• Preheat the oven to 400 degrees F.
• For the assembly: Line a small baking sheet with parchment paper. Lay the speck out on the prepared baking sheet and bake until crisp and golden, about 12 minutes. Break the speck slices in half and place on the toasted English muffins.
• Place a medium saucepan with 1 quart water, the vinegar and salt over medium-low heat. Bring to a gentle simmer. Break one egg into a small bowl. Swirl the water using a slotted spoon and slide the egg into the center of the water. Repeat with another egg and another swirl of the water. Cook the eggs for 3 minutes, coaxing the whites up and over the yolks if needed. When the whites are set but the yolk is still soft, use the slotted spoon to remove the eggs and slide on top of the speck. Repeat with the remaining eggs. Top with a generous spoonful of the sauce and a pinch of the parsley and celery leaves, if using.

Steps:

• Bring the wine and stock to a boil in a large shallow pan. Break 4 eggs, one by one, into the pan where there are the most bubbles (the bubbles will spin the eggs). Reduce heat, and poach eggs in until the yolks are fairly firm but still soft to the touch, 3 to 4 minutes. Remove with a slotted spoon to paper towels to drain. Trim any stringy edges off the eggs with scissors. Set aside. Repeat with remaining 4 eggs.
• Prepare bouquet garni: Place bay leaf, thyme, parsley, and peppercorns on square of cheesecloth; tie with kitchen twine.
• Add the onion, carrot, celery, garlic, bouquet garni, and peppercorns to the poaching liquid, and simmer until reduced by half, 20 to 25 minutes.
• Meanwhile, melt 1 tablespoon butter in a medium saucepan, add mushrooms, and saute until tender, 2 to 3 minutes. Remove mushrooms, add bacon, and fry until brown. Drain bacon on paper towels. Add onions, and saute until brown and tender, 10 to 15 minutes. Drain off all the fat, replace the mushrooms and bacon, and set aside.
• Heat oven to 350 degrees. Make the croutes: Using a round cutter, cut the bread into eight rounds just larger than the poached eggs. Brush rounds on both sides with oil, and bake them, turning them halfway, until they are evenly browned, 10 to 15 minutes. Set aside.
• To thicken the sauce, crush the remaining 2 tablespoons butter on a plate with a fork, and work in the flour to form a soft paste. Whisk this mixture, a bit at a time, into the simmering wine mixture until it becomes thick enough to lightly coat a spoon. Strain the sauce into the pan with the mushrooms, onions, and bacon, pressing the vegetables in the strainer to extract all the liquid and flavor. Bring the sauce to a boil; season with salt and pepper.
• Reheat eggs by immersing them in hot water for 1 minute. Set the croutes on warm plates. Drain the eggs on paper towels. Set one egg on each croute and spoon over the sauce.

Steps:

• 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. 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. 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. 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. 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. 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.
• Variation: Poached Eggs in White Wine Sauce
• Oeufs au Meursault
• 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.
• 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.

Steps:

• For the eggs and sauce: Bring the wine and stock to a slow boil in a saute pan. Gently crack the eggs in and poach until the whites are set and the yolks runny, 2 to 3 minutes. Remove to a plate.
• Remove any clumps of egg white and bring the wine-stock mixture back to a boil. Add the bay leaf, carrots, celery, garlic, onions and thyme. Simmer until reduced by half and concentrated, about 20 minutes.
• For the garnish: While the sauce reduces, melt 1 spoonful of the butter in a frying pan and cook the mushrooms, about 3 minutes. Remove. Add the second spoonful of butter and fry the bacon until brown. Remove the bacon with a slotted spoon and drain on paper towels. Fry the onions in the fat left in the pan until tender and golden, about 10 minutes. Drain off the excess fat and put the bacon and mushrooms back in.
• Once the sauce has reduced, knead the butter and flour together to form a paste. Whisk it, a piece at a time, into the simmering sauce until thick enough to coat a spoon. Strain the sauce over the garnish. Bring to a boil, and check the seasonings. Gently place the poached eggs in the sauce to reheat for a minute. Serve the eggs in wide, shallow bowls with some garnish and sauce. Scatter with the parsley.

Steps:

• Put 3 or 4 tablespoons oil in a large skillet and turn heat to medium. Add garlic and cook, turning occasionally, until it just begins to color. Lower heat a bit and add bread; sprinkle it with a little salt and pepper. Cook, turning once or twice, until bread is crusty and golden.
• Meanwhile, heat wine in a saucepan, preferably one with sloping sides; add some salt. When wine boils, reduce heat to a low simmer. Carefully slip eggs in and cook, spooning wine over them, until whites are barely firm.
• Scoop eggs into 2 or 4 bowls, along with some wine. Add a piece or two of bread to each bowl, garnish with cheese and parsley, and serve.