Oeufs en meurette - (poached eggs in red wine sauce)

2 Servings

Ingredients

Quantity Ingredient
9.00 Shallots; 6 peeled, root
End intact; plus 3 chopped
2½ cup Beaujolais wine; plus
1.00 tablespoon Beaujolais wine
2.00 White mushrooms; quartered
3.00 slice Bacon; 2 coarsely chopped,
Plus 1 finely minced
4.00 slice French bread
3.00 tablespoon Butter; softened
2.00 Garlic cloves; 1 whole, smashed,
Plus 1 finely minced
1.00 Bay leaf
½ cup Chicken stock
1¼ tablespoon Flour
1.00 tablespoon Red wine vinegar
4.00 large Eggs
1.00 tablespoon Parsley
2 servings.

Directions

Prepare garnish: Preheat oven to 400 degrees. In a small buttered roasting pan roast shallots until well-browned, about 45 minutes, basting them occasionally with ½ cup of the wine. Transfer to a small bowl and add mushrooms to pan; place under hot broiler for 5 minutes, add coarsely-chopped bacon and broil 2 minutes more until well-browned. Transfer to bowl with shallots and set aside. Prepare croutes: Rub bread slices with smashed garlic clove and place on baking sheet. In a small saucepan melt 1 tablespoon of the butter over low heat and drizzle over bread slices. Broil 2 to 3 minutes on each side until golden-brown. Set aside on 2 warmed plates. Prepare poaching liquid: In a heavy saute pan heat 1 tablespoon of the butter over medium-high heat. Add remaining 3 chopped shallots, finely-minced bacon and minced garlic clove; saute 5 minutes until shallots brown slightly. Increase heat to high and add 2 cups wine and bay leaf. Boil until wine reduces in half, 10 minutes, add chicken stock and boil 2 minutes more. Prepare beurre manie: In a small bowl mix together flour and remaining 1 tablespoon butter until well-blended. Prepare eggs: In a shallow saucepan or skillet bring 2 inches cold water and vinegar to a boil over medium heat. Reduce heat until water simmers gently. Break eggs, one at a time, into a ramekin or coffee cup; holding ramekin as close as possible to water, gently slip egg into water. Poach eggs 2 minutes until just set. Using a slotted spoon, scoop out eggs into a pan of cold water. When ready to serve, return poaching liquid to a rapid simmer. Add eggs and poach 2 minutes, basting tops of eggs. Using a slotted spoon remove eggs from liquid and place on top of croutes; loosely cover plates with aluminum foil to keep warm. Increase heat to high and whisk beurre manie into poaching liquid, a little piece at a time, until sauce is slightly thickened (you may not need to add all the beurre manie).

Season to taste with salt and pepper, add garnish and remaining tablespoon of wine, and stir until heated through. Pour sauce over eggs, sprinkle with parsley and serve immediately. This recipe yields Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4610 broadcast 12-30-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

03-27-1998

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

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