Poached eggs with red wine and shallots

Name: Poached eggs with red wine and shallots (Oeufs pochés au vin rouge)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves: 4
Cuisine: French
Ingredients: sea salt and freshly ground black pepper; small bunch of fresh chives, snipped, to garnish; 4 slices sourdough bread, toasted; sea salt and freshly ground black pepper; 4 thick slices ham or back bacon; 4 thick slices ham or back bacon; 1 tbsp balsamic vinegar; 4 eggs; 3 sprigs of fresh thyme; 1 garlic clove, crushed; 250 ml (9 fl oz) red wine; 1 bay leaf; 25 g (1 oz) butter; 5 pink shallots, sliced

Oeufs pochés au vin rouge

Preparation info

Serves:
4

Difficulty
Medium
Ready in
35 min

Appears in

New Bistro

By Fran Warde

Published 2009

About

An unusual dish from Burgundy: eggs are poached in red wine and served with shallots, garlic and bacon. Believe me, it is delicious and makes a tasty supper dish or starter.

Ingredients

5 pink shallots, sliced
25 g (1 oz) butter
1<

Europe
France
Supper
Starter
Mediterranean

Method

Place the shallots and butter in a pan and gently sauté for 10 minutes until soft but not browned. Add the garlic, thyme and bay leaf and cook for another 5 minutes. Pour in the red wine and vinegar, bring to the boil and simmer until the liquid has reduced by half.

Crack the eggs into 4 small cups. Bring a wide pan of water to a rolling simmer, then turn the heat off. Quickly and caref