Eggs in Red Wine

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Non-alcoholic options provide similar flavor without alcohol.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked ham

Turkey bacon is lower in fat, while smoked ham is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can replace butter in cooking.

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is lower in calories and can be made easily.

Heat butter in a saucepan over medium heat until melted.

Add chopped onion, carrot, and mushrooms; sauté until softened, about 5-7 minutes.

Stir in minced garlic, thyme, and bay leaves; cook for 1-2 minutes until fragrant.

Sprinkle flour over the mixture; stir constantly for 2-3 minutes to cook the flour.

Pour in red wine and chicken stock; bring to a simmer, stirring occasionally.

Reduce heat and let the sauce thicken for about 10 minutes.

Season with salt and black pepper to taste.

Carefully crack eggs into the simmering sauce, ensuring they are spaced apart.

Cover the pan and poach the eggs for 5-7 minutes, or until whites are set but yolks remain runny.

Remove the bay leaves and thyme sprigs from the sauce.

Serve the eggs in bowls, spooning the red wine sauce over them.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens