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Gallery Eggs in Red-Wine Sauce Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 3 strips bacon, cut crosswise into 1/2-inch-thick pieces 4 ounces chanterelle mushrooms, sliced if large 8 small cipollini onions, peeled 2 teaspoons fresh thyme 2 cups dry red wine 4 large eggs 3/4 cup demi-glace or rich veal stock 1 tablespoon unsalted butter Coarse salt and freshly ground pepper 4 large slices (3/4 inch thick) Tartine Bakery’s Country Bread
Gallery Eggs in Red-Wine Sauce
Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Gallery
Eggs in Red-Wine Sauce
Eggs in Red-Wine Sauce
Eggs in Red-Wine Sauce
Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Recipe Summary
prep: 40 mins total: 40 mins
Servings: 4
prep: 40 mins
total: 40 mins
prep:
40 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 3 strips bacon, cut crosswise into 1/2-inch-thick pieces 4 ounces chanterelle mushrooms, sliced if large 8 small cipollini onions, peeled 2 teaspoons fresh thyme 2 cups dry red wine 4 large eggs 3/4 cup demi-glace or rich veal stock 1 tablespoon unsalted butter Coarse salt and freshly ground pepper 4 large slices (3/4 inch thick) Tartine Bakery’s Country Bread
Directions
Cook bacon in a medium skilletover medium-high heat, untilfat renders but bacon is not yetcrisp, about 5 minutes. Transferto paper towels using a slottedspoon. Let drain.
Add mushrooms, cipollinionions, and thyme to skillet,stirring. Cook until mushroomsand onions are soft and lightlybrowned, about 7 minutes. Stirin reserved bacon.
Bring wine to a gentle simmerin a small straight-sided skillet.Break each egg into a ramekin,then gently slide each into wine.Remove from heat. Let stand,covered, until whites are opaque and yolks are cooked as desired,about 4 minutes for soft yolks.Transfer to paper towels using aslotted spoon.
Bring remaining wine to aboil, and cook until reduced to1/4 cup, about 12 minutes. Meanwhile,bring demi-glace to a boil in a small saucepan, and cookuntil reduced to 1/2 cup, about5 minutes. Stir in 3 to 4 tablespoonsreduced wine. Reduceheat to low, add butter, andwhisk until melted. Season withsalt and pepper. Return eggs tosauce to warm.
Toast bread. Top each slicewith 1 egg, some of the mushroommixture, and sauce.
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Most Helpful Most Positive Least Positive Newest
