B’s poached eggs inspired me.
I love love love poached eggs, to the point where I even braved the scary sounding “Oeufs en meurette” which translates as “Eggs in red wine sauce” when I was in France many moons ago. Oh, they were incredible, unexpected, and something I would never have thought I would attempt to make.
But that’s what this blog challenge is for me, taking inspiration from B, and trying new things. I am living in Trinidad, so often ingredients are not available week to week, or even at all… but this recipe was almost all in my fridge and cupboards.
I was nervous about attempting B’s poaching method, as I usually poach eggs in a shallow pan, but I bought fresh eggs, crossed my fingers, and it was surprisingly easy. I used red wine vinegar in my poaching water, as a tip of the hat to the theme.
The lineup… bacon, shallots, button mushrooms, cocktail onions, butter, chicken stock, red wine, pepper, salt, bay leaf, thyme, sugar and flour.
To make the sauce, combine the red wine, stock, salt, pepper, thyme, bayleaf and sugar and roughly chopped shallots, in a saucepan.
And boil briskly until the liquid is halved.
While your sauce cooks down, poach your eggs using B’s Method and keep warm in ramekins in a warm oven.
Make a roux in a clean pan by melting the butter over a low heat and stirring in the flour. Cook for a few minutes over low heat.
In a plate with a little depth or a bowl, spoon in some of the sauce, sprinkle in some of the bacon, mushroom and onion, add two poached eggs. Add more sauce, bacon, mushroom and onion, and then garnish with parsley or chives.
Tag B, you’re it!
OEUFS EN MUERETTE (EGGS IN RED WINE SAUCE)
2 1/2 cups red wine, burgundy or pinot noir if possible.
100g (3oz) shallots
100g (3oz) bacon
140g (4oz) button mushrooms
2 tablespoons butter
100g (3oz) cocktail onions
1 tsp salt
a healthy grind of pepper
2 tsp sugar
1 1/2 tablespoons flour
Serve with crusty bread and a sprinkle of parsley or chives.
Chop the bacon and sauté, when cooked scoop the bacon out onto a plate keeping any fat in the pan. Add the chopped mushrooms to the pan and cook gently in the existing fat. When cooked, set aside. Saute the peeled cocktail onions once again in the same pan, adding a touch of butter if more fat is needed. When cooked to transparent, set aside.
Start the red wine sauce by putting the red wine, stock, roughly chopped shallots, bay leaf, thyme, salt, pepper and sugar in to a saucepan and boiling briskly. Continue boiling until the liquid halves in volume.
Meanwhile, poach the eggs in water with red wine vinegar following the technique described here, and keep warm in individual ramekins in a low heat oven.
When the red wine reduction is ready, make a roux by melting a tablespoon of butter in a fresh pan, and mixing in the flour well. Cook gently before adding in a few spoonfuls of the reduction to slowly thin the floury mix. Then strain the rest of the reduction straight in to the pan with the roux and mix well, removing any lumps that may form. Finish the sauce with the remaining butter, stirring well, removed from the heat.
Place some sauce in the base of a bowl, and layer up the eggs, mushrooms, bacon and onions. Garnish with some fresh herbs.