Poached Eggs in Red Wine

By corlear

Oeufs Pochés en Matelote

Ingredients

• 8 eggs
• 12 tiny onions
• 3 cups red Burgundy
• 1 lump sugar
• ½ bay leaf
• 1 sprig thyme
• ⅛ teaspoon allspice
• ¼ pound butter
• 4 teaspoons flour
• 8 slices French bread
• salt
• pepper

Details

Servings 4

Preparation

Step 1

Poach the eggs in simmering wine for 3 minutes. Transfer the eggs to paper toweling to drain and put them in warm water to keep warm. Peel the onions and add them to the wine seasoned with sugar, bay leaf, thyme, allspice, salt, and pepper. Boil until the wine is reduced to half its original quantity.

Meanwhile, work 3 tablespoons of butter and the flour together with your fingertips or with the back of a spoon until well blended. Remove the bay leaf and thyme from the wine and add the butter-flour mixture in small bits to the sauce, stirring with a wooden spoon over a low heat.

Fry the bread in 5 tablespoons of the butter and place on a warm serving platter. Cover with the poached eggs and pour over the sauce. Serve on heated plates.