Eggs Poached in a Burgundy Wine Reduction

Indulge in the rich and flavorful combination of Eggs Poached in a Burgundy Wine Reduction. This elegant dish brings together the exquisite taste of poached eggs with a reduction made from a bottle of good Burgundy wine. The combination of shallots, bacon, and aromatic herbs creates a delightful sauce that perfectly complements the delicate texture of the eggs. Served on toasted bread slices, this dish is a true culinary delight that is sure to impress your guests or make a special breakfast or brunch for yourself. Let’s dive into the recipe and savor the deliciousness!

Serves 4

INGREDIENTS:

• 1 tablespoon olive oil
• 2 shallots, minced
• 1 onion, diced
• 2 garlic cloves, 1 minced, 1 halved
• 1/4 pound bacon cubes (lardons)
• 1 bouquet garni (thyme, bay leaf, parsley, oregano)
• 1 bottle good Burgundy wine
• Pepper and salt
• 1 heaping tablespoon flour
• 4–5 tablespoons butter
• 8 slices French baguette or challah
• 8 eggs

INSTRUCTIONS:

1. In a large skillet, heat olive oil over low heat. Add minced shallots, diced onion, minced garlic, and bacon cubes. Sauté until the ingredients are softened and fragrant.
2. Pour in the bottle of Burgundy wine and add the bouquet garni. Stir occasionally and simmer until the liquid has reduced by half. Season with pepper and salt to taste.
3. Strain the mixture into a bowl, discarding the solids. Return the wine reduction to the cleaned skillet. (Note: You can do this step in advance and refrigerate the reduction until ready to proceed.)
4. In a separate bowl, blend the flour into softened butter using your fingers to create a beurre manié. Add the beurre manié to the skillet with the wine reduction. Stir well until the sauce is smooth and thickened. Keep the sauce hot but not boiling.
5. Rub the bread slices with the halved garlic clove and toast them until golden brown. Lightly butter the toasted slices and place two slices on each of four plates.
6. Pour the contents of the skillet into a strainer set over a bowl to remove any lumps or impurities. Return the strained sauce to the skillet.
7. One at a time, break each egg into a saucer and carefully slide it into the sauce in the skillet. Use a large spoon to gently move the eggs so they stay separate and do not stick to the bottom. Allow the eggs to poach in the sauce for about 3 minutes, or until the whites are set and the yolks are still slightly runny.
8. Using the spoon, lift each poached egg along with some sauce and place it on a toast slice on the plates.
9. Serve the Eggs Poached in a Burgundy Wine Reduction immediately, allowing everyone to enjoy the luscious combination of flavors and textures.

Get ready to savor the luxurious taste of Eggs Poached in a Burgundy Wine Reduction. The velvety sauce, aromatic herbs, and perfectly poached eggs atop buttered toast create a harmonious symphony of flavors that will leave you wanting more. This dish is an exquisite treat for any time of day, whether it’s a weekend brunch with friends or a special breakfast for yourself. Enjoy the indulgence!