Poached Eggs in Red Wine Sauce, the classic Oeufs Pôchés à la Beaujolaise from France.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Finely chop the onion and gently sweat it in 1 tablespoon of butter until soft, without allowing it to brown.

Pour 1/2 bottle of Beaujolais wine over the softened onion and allow it to simmer gently for around 30 minutes.

Toast slices of bread in 2 tablespoons of butter until golden, then remove and keep warm for service.

To make the roux, mix together 2 tablespoons each of soft butter and flour until a smooth paste is achieved and set aside in a cool place.

Finely chop the parsley and set aside.

After 30 minutes, crack the eggs into a small bowl or cup and carefully drop them into the gently simmering wine.

Bring any egg white that spreads into the liquid back around the yolk to form a compact shape, ensuring the wine stays below boiling point to avoid rubbery eggs.

Carefully roll the eggs over after a couple of minutes and cook for a total of 4 minutes.

To finish the sauce, add the finely chopped clove of garlic to the wine and season with salt and pepper.

Whisk in the roux until the sauce reaches a sauce-like consistency, adding more roux as needed.

Stir in the chopped parsley and check the seasoning before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens