Poached eggs with red wine and shallots

Oeufs pochés au vin rouge

Preparation info
  • Serves:


    • Difficulty


    • 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.


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


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