Oeufs bourguignonne

Oeufs bourguignonne

By
From
Encyclopedia of Food and Cookery
Serves
3-6

Eggs in red wine sauce, as cooked in France, introduces an unexpected combination.

Ingredients

Quantity Ingredient
90g butter
3 small onions, finely chopped
3 tablespoons plain flour
435ml red wine
freshly ground black pepper
pinch sugar
6 slices bread, crusts removed
6 large eggs
salt

Method

  1. Melt 30 g butter in a saucepan and cook onion gently until golden. Add flour and stir for 5 minutes. Add wine, a little at a time, stirring constantly until smooth, then continue to stir until it is boiling. Season with salt, pepper and sugar and then simmer very gently for 15 minutes. Meanwhile, heat remaining butter in a frying pan and fry bread until golden brown on both sides. Drain on crumpled paper towels, place on heated individual plates and keep warm.
  2. Poach eggs in the red wine sauce, keeping them rather soft. Do this in 2 batches if necessary, keeping the cooked eggs hot in a dish in a very low oven. To serve, place eggs on bread croûtes, spoon sauce over and serve immediately.
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