Baked Eggs In Red Wine Sauce - cooking recipe
Ingredients
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Ingredients
2 slices homemade-style white bread
2 garlic cloves, one halved and one minced
3 strips bacon
1 shallots minced
3/4 c dry red wine
3/4 c chicken stock, preferably homemade
1 T unsalted butter
1/2 T all-purpose flour
Kosher salt and freshly ground black pepper to taste
4 large eggs
1T chopped fresh herbs, such as chives, parsley, tarragon, lemon thyme
Preparation
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Directions
Toast each slice of bread and rub with the halved clove of garlic while warm.
Preheat the oven to 350\u00b0F. Cook the bacon in a large skillet over medium heat until browned and crisp.
Drain on paper towels. Crumble when cooled and set aside. Pour off all but 1 tablespoon of the bacon fat
from the skillet and add the minced garlic and the shallots. Cook over low heat, stirring often, until
softened, 2 to 3 minutes.
Pour in the wine and increase the heat to high. Bring to a boil and cook, stirring to scrape the browned bits
from the bottom of the skillet, until reduced to 1/2 cup. Pour in the chicken stock and bring back to a boil.
Use a fork to blend the butter and flour into a smooth paste in a small heatproof bowl. Whisk about 1/4 cup
of the boiling liquid into the bowl and blend until smooth. Empty the bowl into the skillet and boil,
whisking constantly, until slightly thickened, about 2 minutes. Season with salt and pepper.
Arrange 2 bread triangles in the bottom of 4 individual 1-cup casserole dishes or ramekins. Pour a quarter
of the red wine sauce over the bread and carefully break 2 eggs on top. Arrange the dishes on a sheet pan
and bake in the middle of the oven until the eggs are just set, 18 to 20 minutes. Sprinkle with fresh herbs
and the crumbled bacon. Serve hot.
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