Poached Eggs with Red Wine Sauce | 40 Best-Ever Recipes | Food & Wine

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides a similar flavor profile without alcohol.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pancetta

Turkey bacon reduces fat content while maintaining a similar texture.

Combine red wine, chopped onion, carrot, celery, and garlic in a saucepan over medium heat.

Simmer the mixture until reduced by half, about 20 minutes.

Strain the sauce to remove solids and return to the saucepan.

Add chicken stock, bay leaves, and thyme to the strained sauce.

Simmer the sauce for an additional 10 minutes to deepen the flavor.

In a separate pan, cook bacon until crispy; set aside.

Melt butter in the bacon fat over low heat, then add flour to make a roux.

Cook the roux for 2-3 minutes until lightly golden.

Gradually whisk in the reduced wine sauce until smooth.

Season with salt and black pepper to taste; keep warm.

Bring a pot of water to a gentle simmer; add a splash of vinegar.

Crack each egg into a small bowl, then gently slide into the simmering water.

Poach the eggs for 3-4 minutes until whites are set but yolks remain runny.

Remove the eggs with a slotted spoon and drain on paper towels.

To serve, place a poached egg on a plate, spoon the meurette sauce over the top, and garnish with crispy bacon and parsley.

Cooking Techniques

Spice Level:

Allergens