Poached Eggs in Red Wine Sauce
Preparation time: 25 minutes
Cooking time: 20 mins
- 6 large farm fresh eggs
- ½ quart (500 ml) of red wine (really should be a burgundy)
- 2 Tbs cassis (black currant liqueur)
- 4 oz (125g) carrots
- 1 shallot, chopped
- 1 oz (50g) honey cake (pain d’épices or sweet spiced cake, or plain sponge cake)
- 2 oz (50g) cold butter
- Salt & pepper
- 2 quarts (2 litres or large saucepan full) of water
- 1 cup (240ml) apple cider vinegar or white wine vinegar
- 6 slices toasted French bread
- Dijon mustard
Peel and chop the carrots and boil in salted water until soft and then drain and mash.
In a separate saucepan, pour in the wine, cooked carrots and challot. Bring to the boil and let simmer for five minutes. Crumble the honey cake and kneed it into the butter. Stir the butter and honey cake mixture into the wine/carrot mixture – this will thicken the sauce. Strain, add salt and pepper to taste and keep warm. It should be a slightly thick, reasonably smooth wine coloured sauce.
Spread some Dijon mustard onto the toasted French bread (toast under the Lacanche grill).
Boil the water and vinegar in a large saucepan, then bring down to a simmer. Do not add salt to the water. Break an egg into a small cup or ramekin and pour into the hot water. As the egg goes into the water take a spoon and gently swirl around each egg so that the white gets as close to the yolk as possible. Then, with a slotted spoon, gently turn the egg over. Let the eggs cook for about 1 to 1 ½ minutes. The yolk should still be liquid.
Remove the poached eggs with a slotted spoon and place on a clean towel to absorb excess liquid.
Remove any excess pieces of egg white then place the eggs on the toast.
Pour the warm red wine sauce into a soup bowl and place the toast with the egg on top, in the bowl. Sprinkle the egg with fresh ground pepper and serve hot.
Recipe Tags: Starters