EGGS IN RED-WINE SAUCE

Eggs in Red-Wine Sauce image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 10

Previous Next

3 strips bacon, cut crosswise into 1/2-inch-thick pieces
4 ounces chanterelle mushrooms, sliced if large
8 small cipollini onions, peeled
2 teaspoons fresh thyme
2 cups dry red wine
4 large eggs
3/4 cup demi-glace or rich veal stock
1 tablespoon unsalted butter
Coarse salt and freshly ground pepper
4 large slices (3/4 inch thick) Tartine Bakery's Country Bread

Steps:

Cook bacon in a medium skilletover medium-high heat, untilfat renders but bacon is not yetcrisp, about 5 minutes. Transferto paper towels using a slottedspoon. Let drain.
Add mushrooms, cipollinionions, and thyme to skillet,stirring. Cook until mushroomsand onions are soft and lightlybrowned, about 7 minutes. Stirin reserved bacon.
Bring wine to a gentle simmerin a small straight-sided skillet.Break each egg into a ramekin,then gently slide each into wine.Remove from heat. Let stand,covered, until whites are opaque and yolks are cooked as desired,about 4 minutes for soft yolks.Transfer to paper towels using aslotted spoon.
Bring remaining wine to aboil, and cook until reduced to1/4 cup, about 12 minutes. Meanwhile,bring demi-glace to a boil in a small saucepan, and cookuntil reduced to 1/2 cup, about5 minutes. Stir in 3 to 4 tablespoonsreduced wine. Reduceheat to low, add butter, andwhisk until melted. Season withsalt and pepper. Return eggs tosauce to warm.
Toast bread. Top each slicewith 1 egg, some of the mushroommixture, and sauce.