- 4 fresh eggs
- large dash of vinegar
- 125 grams of mushrooms
- 100 gram smoked bacon slices
- 1 onion
- 1 large garlic clove
- 1 tablespoon all-purpose flour
- bouquet garni (few sprigs of rosemary/thyme and bay leaf)
- 300 ml dry red wine
- 100 ml water
- pepper and salt to taste
- baguette for serving
Kitchen equipment needed
- cutting board & chef’s knife
- mushroom brush or paper kitchen towel
- medium-sized skillet
- wooden spoon
- medium-sized pan
- 2 or 4 very small bowls
Preparation — 10 minutes
Peel and finely chop the onion and garlic cloves. Rinse the mushrooms using a brush or paper kitchen towel and then finely chop them. Divide the bacon slices into thin strips.
Finishing the poached eggs in red wine sauce — 40 minutes
Heat a knob of butter in a skillet and add the finely chopped onion, garlic, bacon and mushrooms. Add a tablespoon of flour after a few minutes along with the bouquet garni. Pour in red wine and water and bring to a boil. Turn down the heat and let it simmer on low heat for about half an hour.
Meanwhile fill a medium-sized pan with water, a large dash of vinegar and salt and bring to a boil. For the most beautiful poached eggs it’s best to add them to a tiny bowl and add a bit of vinegar to the tiny bowls. You’ll notice the egg whites will already start to become a bit firmer. Fill a bowl with water warm and set aside.
Stir in the boiling water so you’ll create a gentle whirlpool and carefully add the egg out of the tiny bowl into the water. Make sure the water doesn’t boil to hard, so turn the heat a bit lower. Transfer the eggs to the bowl with warm water after about 3 minutes. This way the vinegar will be removed if needed and the eggs will keep warm while you poached the remaining eggs.
Season the red wine sauce with pepper and salt and remove the herbs. Place the poached eggs on top and serve with bread, enjoy!