Eggs Poached In Red Wine Sauce Les Oeufs Poches Au Vin Rouge Recipes

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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

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.

EGGS EN MEURETTE (POACHED EGGS IN RED WINE SAUCE) RECIPE



Eggs en Meurette (Poached Eggs in Red Wine Sauce) Recipe image

Eggs en meurette is a classic Burgundian dish of poached eggs in a rich and flavorful red wine sauce. It's a lot like beef bourguignon or coq au vin, just without the beef or chicken, and a lot quicker and easier.

Provided by Daniel Gritzer

Categories     Entree     Mains

Time 1h15m

Yield 4

Number Of Ingredients 18

1 1/2 cups homemade chicken stock or low-sodium broth
1 packet (1/4 ounce; 7g) powdered unflavored gelatin (only if chicken stock is low in gelatin or store-bought; see note)
4 ounces slab bacon (115g), cut into lardons (small batons)
6 ounces cremini mushrooms (170g), stems reserved and caps quartered
Vegetable oil, as needed
Kosher salt and freshly ground black pepper
2 medium carrots (3 ounces/85g each), 1 cut into 1/2-inch dice and 1 cut into 1-inch pieces, divided
4 ounces defrosted frozen pearl onions (115g; about 40 small), see note
2 medium shallots, cut into roughly 1-inch pieces
2 medium cloves garlic, divided
1 sprig thyme
2 cups dry red wine (475ml)
2 tablespoons unsalted butter (30g), softened
1 1/2 tablespoons all-purpose flour
Pinch sugar (optional)
4 pieces toasted country bread
8 poached large eggs
Minced flat-leaf parsley, for garnish

Steps:

  • If adding powdered gelatin to chicken stock, pour stock into a measuring cup or medium bowl and sprinkle gelatin all over the surface. Let stand.
  • In a 3-quart saucier or saucepan, cook bacon over medium-high heat, stirring occasionally, until browned and starting to crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate, leaving rendered bacon fat in the saucier.
  • Add diced mushroom caps and cook, stirring, until they release their water and then brown all over, about 6 minutes; add oil as needed at any point if saucepan becomes too dry. Season with salt and pepper. Scrape sautéed mushrooms onto plate with bacon and set aside.
  • Meanwhile, mix butter with flour until thoroughly incorporated; keep cool.
  • Add chicken stock and gelatin to saucier and return to a simmer. Continue cooking until reduced by one third. Strain sauce into a heatproof bowl, discard solids, then return to the saucier. Whisk in butter-flour mixture, then simmer until sauce begins to thicken and coats the back of a spoon, about 3 minutes. If sauce is thin, you can reduce further, or whisk in additional butter-flour mixture. Season with salt and pepper. If it tastes too sharp or acidic, you can whisk in a pinch of sugar to round out the flavor.

Nutrition Facts : Calories 545 kcal, Carbohydrate 36 g, Cholesterol 407 mg, Fiber 2 g, Protein 26 g, SaturatedFat 11 g, Sodium 1155 mg, Sugar 6 g, Fat 28 g, ServingSize Serves 4, UnsaturatedFat 0 g

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

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

POACHED EGGS IN RED WINE SAUCE



Poached Eggs in Red Wine Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 11

1 bottle red Burgundy wine
1 cup Homemade Chicken Stock
8 large eggs
1 thinly sliced onion
1 thinly sliced carrot
1 thinly sliced celery stalk
1 clove garlic, crushed
Fresh thyme
1 dried bay leaf
5 sprigs flat-leaf parsley
10 whole black peppercorns

Steps:

  • Bring the wine and stock to a boil in a large shallow pan. Break 4 eggs, one by one, into the pan where there are the most bubbles (the bubbles will spin the eggs). Reduce heat, and poach eggs in until the yolks are fairly firm but still soft to the touch, 3 to 4 minutes. Remove with a slotted spoon to paper towels to drain. Trim any stringy edges off the eggs with scissors. Set aside. Repeat with remaining 4 eggs.
  • Prepare bouquet garni: Place bay leaf, thyme, parsley, and peppercorns on square of cheesecloth; tie with kitchen twine.
  • Add the onion, carrot, celery, garlic, bouquet garni, and peppercorns to the poaching liquid, and simmer until reduced by half, 20 to 25 minutes.
  • Meanwhile, melt 1 tablespoon butter in a medium saucepan, add mushrooms, and saute until tender, 2 to 3 minutes. Remove mushrooms, add bacon, and fry until brown. Drain bacon on paper towels. Add onions, and saute until brown and tender, 10 to 15 minutes. Drain off all the fat, replace the mushrooms and bacon, and set aside.
  • Heat oven to 350 degrees. Make the croutes: Using a round cutter, cut the bread into eight rounds just larger than the poached eggs. Brush rounds on both sides with oil, and bake them, turning them halfway, until they are evenly browned, 10 to 15 minutes. Set aside.
  • To thicken the sauce, crush the remaining 2 tablespoons butter on a plate with a fork, and work in the flour to form a soft paste. Whisk this mixture, a bit at a time, into the simmering wine mixture until it becomes thick enough to lightly coat a spoon. Strain the sauce into the pan with the mushrooms, onions, and bacon, pressing the vegetables in the strainer to extract all the liquid and flavor. Bring the sauce to a boil; season with salt and pepper.
  • Reheat eggs by immersing them in hot water for 1 minute. Set the croutes on warm plates. Drain the eggs on paper towels. Set one egg on each croute and spoon over the sauce.

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