Poached Eggs with Red Wine Sauce

By Food & Wine - Anne Willian

  • 2 cups water
  • 1/4 cup veal demiglace (such as D’Artagnan)
  • 2 cups of dry red wine (such as Burgundy)
  • 1 cup chopped tomato
  • 2 shallots, thinly sliced (about 3/4 cup)
  • Bouquet garni: 5 flat-leaf parsley sprigs, 1 thyme sprig, and 1 fresh bay leaf, tied securely with butcher’s twine
  • 1 (6-ounce) bacon slab, cut into 1/2-inch cubes (about 1 1/4 cups)
  • 1 teaspoon unsalted butter, softened
  • 1 teaspoon all-purpose flour
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 8 poached eggs
  • 8 white bread slices (such as Pepperidge Farm), cut into 3-inch rounds and sautéed in butter and oil until browned
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  1. Whisk together 2 cups water and demiglace in a large nonreactive saucepan over medium until demiglace dissolves, about 2 minutes. Stir in wine, tomato, shallots, and bouquet garni. Bring to a boil over high; reduce heat to medium-high, and simmer until reduced by half (about 2 cups), 50 to 55 minutes. Pour mixture through a fine wire-mesh strainer over a small nonreactive saucepan. Discard solids, and set the wine mixture aside.

  2. While the wine mixture reduces, heat a medium skillet over medium-high. Add bacon and cook, stirring often, until lightly browned, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain.

  3. Stir together softened butter and flour in a small bowl until smooth to make beurre manié. Bring the reserved wine mixture to a simmer over medium, and gradually whisk in beurre manié. Cook, whisking constantly, until the sauce is thick enough to coat the back of a spoon, 1 to 2 minutes. Remove from heat; stir in cooked bacon, and season with salt and pepper.

  4. To serve, place 1 poached egg on each fried bread round; spoon about 2 1/2 tablespoons wine sauce over each egg. Sprinkle evenly with parsley, and serve with remaining wine sauce.


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