Poached Eggs in Red Wine Sauce
This classic Burgundian bistro dish is hard to find these days.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Skillet
- Slotted spoon
- Paper towel
- Mixing bowl
- Fine-mesh sieve
- Saucepan
- Whisk
- Saucer
- Aluminum foil
- Plate
- Toaster
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 4 Tbsp. butter, softened
- 1⁄4 lb. slab bacon, coarsely chopped
- 1⁄2 lb. small white mushrooms, sliced
- 1 large shallot, peeled and minced
- 1 medium carrot, peeled and coarsely chopped
- 1 sprig fresh thyme
- 1 bay leaf
- 5 1⁄4 cups French red burgundy or other dry red wine
- 1 cup demi-glace
- 1 3⁄4 cups beef stock
- 2 Tbsp. flour
- 4-8 eggs
- Salt
- freshly ground black pepper
- 4 slices bread, preferably pain brioche, crusts removed, lightly toasted
- 4 sprigs fresh chervil
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