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Poached Eggs with Red Wine Sauce
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Ingredients
2 cups
water
1/4 cup
veal demiglace
2 cups
dry red wine
1 cup
chopped tomato
3/4 cup
shallots, sliced
1 bouquet
bouquet garni
1 6-ounce slab
bacon
1 teaspoon
unsalted butter
1 teaspoon
all-purpose flour
1/8 teaspoon
kosher salt
1/8 teaspoon
black pepper
8
poached eggs
8 slices
white bread
2 tablespoons
parsley
Instructions
STEP 1
Whisk water and demiglace in a saucepan.
STEP 2
Stir in wine, tomato, shallots, and bouquet garni.
STEP 3
Bring to boil; reduce heat and simmer until reduced by half.
STEP 4
Pour mixture through a strainer; set aside.
STEP 5
In a skillet, cook bacon until lightly browned; drain on paper towel.
STEP 6
Mix softened butter and flour to make beurre manié.
STEP 7
Simmer reserved wine mixture and whisk in beurre manié until thick.
STEP 8
Stir in bacon; season with salt and pepper.
STEP 9
Serve poached egg on fried bread; spoon sauce over and sprinkle with parsley.
Nutrition Facts
(per serving)
Calories:
1300 calories
Servings:
4 servings
Carbohydrates:
120 g
Fat:
70 g
Fiber:
4 g
Protein:
80 g
Sugar:
5 g
Meal Effort
Preparation:
30 minutes
Cook:
1 hrs
Total:
1 hrs 30 mins