Ideal as a starter or a light lunch, this classic recipe from the Burgundy and Lyon areas of eastern France features two important techniques: poaching eggs and preparing a red wine sauce thickened with the mixture of flour and butter called a beurre manié.
As we all know, the Beaujolais region is home to one of the best known and loved red wines in the world. In the old days this easy-drinking wine was simply the local tipple, though nowadays it is carried all over the world in vast quantities. the Beaujolais is often considered continuation of the Burgundy vineyards, though it is more correctly a wine from the Lyon area – According to the old saying, there are three rivers flowing through the city of Lyon: Le Rhône, La Saône et Le Beaujolais!
Ingredients (for two people)
4 tablespoons butter
1/2 a smallish onion
400 ml Beaujolais, Burgundy or similar red wine
2 cloves of garlic
2 slices of white bread
salt and pepper
a small bunch of parsley
2 tablespoons flour
The onion’s finely chopped and gently sweated in a tablespoon of butter. It mustn’t be allowed to brown in the slightest. When it’s really soft, half a bottle of beaujolais is poured over and allowed to simmer gently for around half an hour.
As the wine cooks, the final elements of the dish are prepared in advance:
To make the croutons, slices of bread are gently toasted in a couple of tablespoons of butter, removed and kept warm for service.
The parsley is chopped and a beurre manié is made to thicken to wine for the sauce. Mix together two tablespoons each of soft butter and flour until a smooth paste is achieved and set aside in a cool place.
After half an hour the eggs are broken into a small bowl or saucer and carefully dropped into the very gently simmering wine Bring any of the egg white that spreads into the liquid back around the yolk to form a nice compact shape. After two minute gently roll the eggs over with a spoon. Be sure to keep the wine below boiling point otherwise the egg will be rubbery. The eggs will take 4 minutes in total.
To finish the sauce, add the finely chopped clove of garlic to the wine, season with salt and pepper. Now the wine is thickened with the beurre manié. Small pieces are whisked into the boiling liquid until a sauce-like consistency is reached. Don’t use more of the beurre manié than is required. Stir in the chopped parsley and check the seasoning
The croutons are lightly rubbed with a broken clove of garlic and the eggs placed on top. The thickened sauce is generously spooned over the eggs.This entry was posted in Eggs-FRANCE