Poached Eggs with Red Wine Sauce

Name: Poached Eggs with Red Wine Sauce
Ingredients: 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

www.hewinesshedines.com

- 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

View full recipe on www.hewinesshedines.com

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.hewinesshedines.com.

Share this recipe:

Cooking tools:

Fine-mesh sieve
Butcher's twine
Saucepan
Skillet
Stove
Chef's knife
Cutting board
Whisk
Measuring cup
Measuring spoon
Mixing bowl
Spoon
Paper towel
Plate
Serving platter
Slotted spoon
Poaching pot

Ingredients

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