Poached Eggs in Red Wine | Katie Quinn

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Non-alcoholic options maintain similar flavors while reducing alcohol content.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Crack the egg in its own little container to make it easier to put into the hot liquid.

Use high quality red wine for poaching the eggs and making the sauce.

Create a whirlpool in the red wine to help shape the poached egg.

Dump the egg into the whirlpool once it's going strong.

Poach the egg for about 3 minutes, checking for doneness to ensure the yolk remains runny.

Remove the poached egg and place it on a plate, keeping some juices with it to prevent sticking.

Start on the sauce by melting butter in a pan.

Add chopped onions and shallots to the melted butter and stir.

Add lardon (thick cut bacon) to the mixture.

Stir in minced garlic and fresh herbs like rosemary if available.

Add flour to the mixture to create a saucy texture.

Gradually add red wine to the mixture, little by little, to achieve the right consistency.

Once the sauce is ready, scoop it and add it to the poached eggs.

Prepare homemade croutons by cutting a baguette into strips and toasting them in a pan with olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens