The first time I made eggs poached in red wine was at catering college.
We used Velluto Rosso wine froma cask, the sauce was overly thick and lumpy, and the eggs hard from overcooking. Years laterI decided to revisit all my early culinary horrors to see if I had misunderstood those dishes. This was one, roasted capsicums was another. Now I love this dish, and it makes a great supper.
12 slices crusty baguette
1 tbsp butter for frying
1 bottle pinot noir
200ml beef stock
1 sprig fresh thyme
11/2 tbsp unsalted butter
1 tbsp flour
salt and freshly ground black pepper
8 slices streaky bacon
1 tbsp unsalted butter
25ml red wine vinegar
2 tbsp chopped fresh thyme leaves to garnish
In a hot pan, fry the baguette slices in butter until golden brown. Set aside.Bring three-quarters of the wine to aboil, then cook until the alcohol has evaporated. To test this, deeply inhale the steam coming off the wine — if you get an instant headache, it hasn’t evaporated. Add the stock and thyme
and reduce by three-quarters. Strain the sauce and return it to the pan. Mix 11/2 tablespoons of butter with the flour and thicken the sauce by whisking in small pieces at a time. Season to taste and keep it warm. Cut the bacon into thin strips and fry in one tablespoon of butter until golden brown. Remove
the bacon and drain on absorbent paper. Keep it warm. In a separate shallow pan, bring the vinegar and remaining wine to a simmer. Break the eggs individually, place in the pan and
gently poach. Lift out with a slotted spoon.
Divide the baguette pieces between four plates and top with two eggs each. Divide up the bacon. Pour the sauce over the eggs and sprinkle with thyme leaves.
Martin Bosley has kindly donated this recipe to our SPCA Blue Tick Cookbook 'Made with Love’. All the royalties from this cookbook go to SPCA New Zealand. Buy your copy here.
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