Best Eggs Poached In Red Wine Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POACHED EGGS IN A RED WINE SAUCE



Poached Eggs in a Red Wine Sauce image

Provided by Anne Willan

Categories     Egg     Mushroom     Onion     Poach     Bacon     Fall     Thyme

Yield Makes 8 servings

Number Of Ingredients 21

8 fresh eggs
1 bottle (750 ml) fruity red wine
2 cups (500 ml/16 fl oz) brown veal or chicken stock
1 onion, thinly sliced
1 carrot, thinly sliced
1 celery stalk, thinly sliced
1 garlic clove, crushed
a bouquet garni of thyme sprigs, parsley stems, and a bay leaf
1/2 teaspoon black peppercorns
salt and pepper
For the garnish
2 tablespoons butter
1/4 pound (125 g/4 oz) mushrooms, sliced
1/4 pound (125 g/4 oz) piece of bacon, diced
16 to 20 baby onions, peeled
For the croûtes
8 slices of white bread, 1/4 inch (6 mm) thick
oil for frying
For thickening the sauce
2 tablespoons butter
2 tablespoons flour

Steps:

  • 1. To poach the eggs, bring the wine and stock to a vigorous boil in a large shallow pan. Break four eggs, one by one, into the places where the liquid is bubbling so the bubbles spin the eggs. Lower the heat and poach the eggs for 3 to 4 minutes until the yolks are fairly firm but still soft to the touch. Lift out the eggs with a slotted spoon and drain them on paper towels. Poach the remaining eggs in the same way. Trim off the stringy edges with scissors and set the eggs aside. Add the onion, carrot, celery, garlic, bouquet garni, and peppercorns to the poaching liquid and simmer until it is concentrated and reduced by half, 20 to 25 minutes.
  • 2. Meanwhile, cook the garnish, melt half the butter in a medium saucepan, add the mushrooms, and sauté until tender, 2 to 3 minutes. Remove mushrooms, add bacon with the remaining butter, and fry until brown. Lift out the bacon and drain it on paper towels. Add the baby onions and sauté them gently until brown and tender, shaking the pan often so they color evenly, 10 to 15 minutes. Drain off all the fat, replace the mushrooms and bacon, and set the pan aside.
  • 3. Make the croûtes, using a round or oval cutter, and cut the bread into 8 shapes just larger than a poached egg. Heat 1/4 inch (6 mm) of oil in a frying pan, over medium heat. Working in batches, fry the croûtes until browned on both sides, 1 to 2 minutes per side. Drain on paper towels. Set the croûtes aside.
  • 4. To thicken the sauce, crush the butter on a plate with a fork and work in the flour to form a soft paste. Whisk this kneaded butter, a piece at a time, into the simmering wine mixture until the mixture becomes thick enough to lightly coat a spoon. Strain the sauce over the garnish of mushrooms, baby onions, and bacon, pressing on the carrot, onion, and celery to extract all the liquid and flavor. Bring the sauce to a boil, taste, and adjust the seasoning.
  • 5. To prepare ahead, poach the eggs up to a day in advance, keeping them in a bowl of cold water in the refrigerator. Store the sauce and garnish also in the refrigerator. The croûtes will be fine if kept tightly wrapped, then warmed in a low oven.
  • 6. To serve, reheat the eggs by immersing them in hot water for 1 minute. If necessary, reheat the garnish and sauce on top of the stove, and warm croûtes in the oven. Set the croûtes on warm serving plates. Drain the eggs on paper towels, set one on each croûte, and spoon over the sauce and garnish.
  • Variation: Poached Eggs in White Wine Sauce
  • Oeufs au Meursault
  • A full-bodied chardonnay from California's Monterey peninsula or, to be somewhat extravagant, a meursault from Burgundy's Côte de Beaune is the sort of wine required here, particularly if you want to savor it at the table as well. If the wine is too dry and thin, the sauce will be acidic.
  • Simply follow the recipe for Poached Eggs in Red Wine Sauce, substituting white for red wine. Just before serving, stir 3 to 4 tablespoons of crème fraîche or heavy cream into the sauce.

RED WINE EGGS BENEDICT



Red Wine Eggs Benedict image

Provided by Giada De Laurentiis

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 13

2 cups red wine, such as merlot or pinot noir (see Cook's Note)
1 bay leaf
1 sprig fresh rosemary
2 tablespoons unsalted butter, very soft
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
8 slices speck
4 English muffin halves, toasted
1 tablespoon white wine vinegar
1 teaspoon kosher salt
4 large eggs
1/4 cup fresh parsley leaves
1/4 cup light green celery leaves (from the inside of the celery), optional

Steps:

  • For the sauce: Add the red wine, bay leaf and rosemary to a small skillet. Place over medium heat and bring to a simmer. Simmer until reduced by half, about 14 minutes. Remove the herbs. Mix together the butter and flour in a small bowl until smooth and well combined. Whisk the butter mixture into the reduced wine. Reduce the heat to low and allow to just bubble slightly, to cook out the raw flour taste, about 5 minutes. Season with the salt and keep warm.
  • Preheat the oven to 400 degrees F.
  • For the assembly: Line a small baking sheet with parchment paper. Lay the speck out on the prepared baking sheet and bake until crisp and golden, about 12 minutes. Break the speck slices in half and place on the toasted English muffins.
  • Place a medium saucepan with 1 quart water, the vinegar and salt over medium-low heat. Bring to a gentle simmer. Break one egg into a small bowl. Swirl the water using a slotted spoon and slide the egg into the center of the water. Repeat with another egg and another swirl of the water. Cook the eggs for 3 minutes, coaxing the whites up and over the yolks if needed. When the whites are set but the yolk is still soft, use the slotted spoon to remove the eggs and slide on top of the speck. Repeat with the remaining eggs. Top with a generous spoonful of the sauce and a pinch of the parsley and celery leaves, if using.

EGGS POACHED IN RED-WINE SAUCE (LES OEUFS POCHES AU VIN ROUGE)



Eggs Poached In Red-Wine Sauce (Les Oeufs Poches Au Vin Rouge) image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 15

3 cups dry red wine
1/2 cup shallots, peeled and thinly sliced
4 large cloves garlic, peeled and crushed
1/4 cup carrots, scraped and cut into very small cubes
1 bay leaf
2 sprigs fresh thyme
4 sprigs fresh parsley
6 peppercorns
1 teaspoon honey
8 fresh mushrooms, about 1/2 pound
5 tablespoons butter
8 eggs at room temperature
8 croutons (see recipe)
2 tablespoons flour
3 tablespoons finely chopped parsley

Steps:

  • Put the wine in a wide saucepan and add the shallots, garlic, carrots, bay leaf, thyme and parsley sprigs, peppercorns and honey. Cut off the stems of the mushrooms and add them. Set the caps aside. Bring to the simmer and cook 15 minutes. Strain the mixture and discard the solids. Return the wine liquid to the saucepan.
  • Heat one tablespoon of the butter in a skillet large enough to hold the mushroom caps in one layer when they are added. Add the mushrooms cap-side down. Cook two to three minutes on one side or until golden brown. Turn and continue cooking two to three minutes. Remove from the heat.
  • Break each egg into a small bowl.
  • It is best to poach only four eggs at a time. Bring the wine liquid to the simmer and carefully slide the eggs, one at a time, into the liquid. Let simmer until the whites are firm and the yolks remain runny, about two to three minutes. Carefully scoop out each egg, using a slotted spoon, and drain on absorbent paper towels. Repeat with the remaining eggs and drain.
  • Arrange the croutons on a serving platter or arrange two croutons on each of four serving dishes. Top each crouton with a poached egg.
  • Meanwhile, knead the remaining four tablespoons of butter with the flour.
  • Skim off and discard any egg remnants floating on the surface of the wine liquid. Bring the liquid to the simmer and gradually add the butter-flour mixture. Stir until the sauce is thickened. Pour the sauce over the eggs on croutons and garnish with the mushrooms on the side. Sprinkle each egg with chopped parsley and serve.

Nutrition Facts : @context http, Calories 464, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 23 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 159 milligrams, Sugar 6 grams, TransFat 1 gram

POACHED EGGS IN RED WINE (OEUFS EN MEURETTE)



Poached Eggs in Red Wine (Oeufs en Meurette) image

Oeufs en meurette is a classic French dish of poached eggs covered in a rich red wine sauce filled with lardons, mushrooms and onion. When the writer Michael Harlan Turkell was working on his book "Acid Trip: Travels in the World of Vinegar," he picked up a tip from the French chef Bertrand Auboyneau of Bistrot Paul Bert in Paris. A generous amount of red wine vinegar, added to the sauce, lightens and brightens the dish, all the while emphasizing the flavors of red wine. Use the best-tasting vinegar you can get your hands on, since there's enough of it here to really redirect the taste of the sauce. To turn the recipe into a full, hearty meal, just poach two eggs for each person, instead of one, and add a side of simply dressed salad greens.

Provided by Tejal Rao

Categories     breakfast, brunch, dinner, lunch, main course

Time 2h

Yield 4 Servings

Number Of Ingredients 13

4 thick slices bacon, cut crosswise into 1/2-inch-wide strips (lardons)
10 to 12 pearl onions, peeled and trimmed
6 ounces button mushrooms, trimmed and thickly sliced
1 clove garlic, crushed
3 cups red wine, such as a Burgundy
1 teaspoon sugar
1 teaspoon fresh thyme leaves, roughly chopped
1/4 cup good quality red wine vinegar
1/4 cup extra-virgin olive oil
4 slices white bread
Kosher salt and freshly ground black pepper, to taste
4 eggs
2 sprigs parsley, leaves chopped, for garnish (optional)

Steps:

  • Add the bacon to a large saucepan over medium heat, stirring occasionally until it's cooked through and browning slightly at the edges, about 6 minutes. Remove from pan and set aside. If a lot of fat has rendered in the pan, pour some out, leaving about 2 tablespoons in the pan. Add onions and mushrooms and cook until the water from the mushrooms has evaporated, about 6 minutes. Add garlic and cook, stirring occasionally, until it no longer smells raw, about 2 minutes. Add red wine, sugar and thyme. Simmer for 30 minutes, or until the wine has reduced by a third. Add red wine vinegar and 1/4 cup water and simmer on low until the sauce has reduced by another third, about 20 minutes. The sauce should taste bright and tangy.
  • In a sauté pan over medium heat, add the olive oil. When hot, gently fry the bread on both sides until lightly golden brown, about 2 minutes on each side. (If the pan is small and you're working in batches, add more oil to the pan as needed.) Cut the bread into strips, lightly season with salt and set aside on a paper towel.
  • Fill a deep saucepan with enough water to completely cover an egg. Bring to a boil, then reduce heat so the water is at a gentle simmer. Working with one egg at a time, break the eggs into a ramekin and gently slide them into the water, using a spoon to direct their shape in the water. Poach for about 3 to 4 minutes, until the whites are set but the yolks are still soft and runny.
  • Fill 4 ramekins with the mushrooms, onions and red wine sauce. Add a poached egg to each, sprinkle the bacon and parsley (if using) over the top and serve the fried bread on the side. Top the eggs with freshly ground black pepper.

Nutrition Facts : @context http, Calories 568, UnsaturatedFat 21 grams, Carbohydrate 29 grams, Fat 30 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 915 milligrams, Sugar 6 grams, TransFat 0 grams

EGGS POACHED IN RED WINE



Eggs Poached in Red Wine image

This 2006 recipe from Mark Bittman takes that workhorse of the kitchen - the egg - and makes it a bit more glamorous. By cooking the eggs in simmering red wine, they become something even greater, worthy of a simple, but still indulgent, dinner.

Provided by Mark Bittman

Categories     dinner, easy, quick, appetizer, side dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

Extra virgin olive oil as needed
2 cloves garlic, lightly crushed
4 thick slices day-old good bread
Salt and freshly ground black pepper
2 cups fruity red wine, like a young Brunello, pinot noir, or Chianti
4 eggs, removed from the shell
Grated pecorino or other hard cheese for garnish
Chopped fresh parsley leaves for garnish

Steps:

  • Put 3 or 4 tablespoons oil in a large skillet and turn heat to medium. Add garlic and cook, turning occasionally, until it just begins to color. Lower heat a bit and add bread; sprinkle it with a little salt and pepper. Cook, turning once or twice, until bread is crusty and golden.
  • Meanwhile, heat wine in a saucepan, preferably one with sloping sides; add some salt. When wine boils, reduce heat to a low simmer. Carefully slip eggs in and cook, spooning wine over them, until whites are barely firm.
  • Scoop eggs into 2 or 4 bowls, along with some wine. Add a piece or two of bread to each bowl, garnish with cheese and parsley, and serve.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 452 milligrams, Sugar 2 grams, TransFat 0 grams

Related Topics