Ingredients to make Poached Eggs in Wine Sauce:
- 1 3/4 bottle of red wine
- 2 medium onions
- 2 carrots
- 4 cloves of garlic
- 1 leek, the white part
- Aromatic herbs
- 1 bay leaf
- 1 pinch of thyme
- 1 teaspoon of sugar
- 3 tablespoons brandy
- 15 grams of butter
- 15 grams of flour
- Salt
- Pepper
- 4 poached eggs
- 4 7 cm bread squares, fried
How to make Poached Eggs in Wine Sauce:
Step NO 1
Put the wine in a saucepan with the chopped onion, the crushed garlic, the aromatic herbs that you like, thyme, bay leaf, sugar and a little salt and pepper.
Step NO 2
Cook for 115 minutes.
Step NO 3
Strain the liquid and if there are more than 6 cups, cook it until it is reduced to 6 cups, (600 ml.) The cognac is heated, set on fire and poured into the hot liquid.
Step NO 4
Work the butter with the flour and add to the saucepan little by little, turning until the sauce returns to a boil and thickens, two to three minutes. Rectify with salt if necessary.
Step NO 5
The poached eggs, well drained and put them on top of the crusts of fried bread. Sprinkle them with the sauce.
Step NO 6
The poached eggs will come out in a beautiful way if you add a little vinegar to the water where you are going to boil them.
If you liked the recipe for Poached Eggs in Wine Sauce , we suggest you enter our Boiled Egg Recipes category .
