EGGS POACHED IN RED WINE RECIPES
POACHED EGGS IN RED WINE (OEUFS EN MEURETTE) RECIPE - NYT ...
Oeufs en meurette is a classic French dish of poached eggs covered in a rich red wine sauce filled with lardons, mushrooms and onion. When the writer Michael Harlan Turkell was working on his book “Acid Trip: Travels in the World of Vinegar,” he picked up a tip from the French chef Bertrand Auboyneau of Bistrot Paul Bert in Paris. A generous amount of red wine vinegar, added to the sauce, lightens and brightens the dish, all the while emphasizing the flavors of red wine. Use the best-tasting vinegar you can get your hands on, since there's enough of it here to really redirect the taste of the sauce. To turn the recipe into a full, hearty meal, just poach two eggs for each person, instead of one, and add a side of simply dressed salad greens.
Provided by Tejal Rao
Total Time 2 hours
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Add the bacon to a large saucepan over medium heat, stirring occasionally until it’s cooked through and browning slightly at the edges, about 6 minutes. Remove from pan and set aside. If a lot of fat has rendered in the pan, pour some out, leaving about 2 tablespoons in the pan. Add onions and mushrooms and cook until the water from the mushrooms has evaporated, about 6 minutes. Add garlic and cook, stirring occasionally, until it no longer smells raw, about 2 minutes. Add red wine, sugar and thyme. Simmer for 30 minutes, or until the wine has reduced by a third. Add red wine vinegar and 1/4 cup water and simmer on low until the sauce has reduced by another third, about 20 minutes. The sauce should taste bright and tangy.
- In a sauté pan over medium heat, add the olive oil. When hot, gently fry the bread on both sides until lightly golden brown, about 2 minutes on each side. (If the pan is small and you’re working in batches, add more oil to the pan as needed.) Cut the bread into strips, lightly season with salt and set aside on a paper towel.
- Fill a deep saucepan with enough water to completely cover an egg. Bring to a boil, then reduce heat so the water is at a gentle simmer. Working with one egg at a time, break the eggs into a ramekin and gently slide them into the water, using a spoon to direct their shape in the water. Poach for about 3 to 4 minutes, until the whites are set but the yolks are still soft and runny.
- Fill 4 ramekins with the mushrooms, onions and red wine sauce. Add a poached egg to each, sprinkle the bacon and parsley (if using) over the top and serve the fried bread on the side. Top the eggs with freshly ground black pepper.
Nutrition Facts : @context http//schema.org, Calories 568, UnsaturatedFatContent 21 grams, CarbohydrateContent 29 grams, FatContent 30 grams, FiberContent 3 grams, ProteinContent 14 grams, SaturatedFatContent 7 grams, SodiumContent 915 milligrams, SugarContent 6 grams, TransFatContent 0 grams
EGGS POACHED IN RED WINE RECIPE - NYT COOKING
This 2006 recipe from Mark Bittman takes that workhorse of the kitchen — the egg — and makes it a bit more glamorous. By cooking the eggs in simmering red wine, they become something even greater, worthy of a simple, but still indulgent, dinner.
Provided by Mark Bittman
Total Time 20 minutes
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Put 3 or 4 tablespoons oil in a large skillet and turn heat to medium. Add garlic and cook, turning occasionally, until it just begins to color. Lower heat a bit and add bread; sprinkle it with a little salt and pepper. Cook, turning once or twice, until bread is crusty and golden.
- Meanwhile, heat wine in a saucepan, preferably one with sloping sides; add some salt. When wine boils, reduce heat to a low simmer. Carefully slip eggs in and cook, spooning wine over them, until whites are barely firm.
- Scoop eggs into 2 or 4 bowls, along with some wine. Add a piece or two of bread to each bowl, garnish with cheese and parsley, and serve.
Nutrition Facts : @context http//schema.org, Calories 262, UnsaturatedFatContent 5 grams, CarbohydrateContent 18 grams, FatContent 8 grams, FiberContent 1 gram, ProteinContent 9 grams, SaturatedFatContent 2 grams, SodiumContent 452 milligrams, SugarContent 2 grams, TransFatContent 0 grams
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In 2018, Food & Wine named this recipe one of our 40 best: In the early years, F&W had a distinct French bent to it, especially in the recipes. Anne Willan, founder of the prestigious École de Cuisine la Varenne in France, expounded the virtues of cooking with wine and shared a recipe for classic oeufs pochés en meurette, a Burgundian preparation reminiscent of eggs benedict, with egg-topped buttered toast rounds. Traditionally the eggs for this dish are poached in red wine; it adds a bit of flavor, but the eggs take on a grayish-purple color. This version calls for eggs that have been poached in water, then assembled with the red wine sauce at the end. In her version, Willan used red burgundy to make a rich, glossy sauce studded with bits of bacon, which she spooned over the runny eggs. She didn’t insist on using Burgundian wine, but she strongly advised the cook: “if it is not fit to drink, it is not fit for the pot.”
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POACHED EGGS IN RED WINE SAUCE RECIPES
poached eggs in red wine (oeufs en meurette) Oeufs en meurette is a classic French dish of poached eggs covered in a rich red wine sauce filled with lardons, mushrooms and onion. When the writer Michael Harlan Turkell was working on his book "Acid Trip: Travels in the World of Vinegar," he picked up a tip from the French chef Bertrand Auboyneau of Bistrot Paul Bert in Paris.
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EGGS POACHED IN RED WINE - TFRECIPES.COM
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