Eggs in red wine sauce

Name: Eggs in red wine sauce
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 2 Carrots (150 g); 1 big onion; 4 Shallots; 1 Tarragon stalk; 2 stem(s) Parsley; 6 Stem(s) Thyme; 150 g unsmoked bacon; 2 TABLESPOONS Butter; 3 TABLESPOONS Flour; 600 ml Red wine (Burgundy); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml White wine vinegar; 12 Eggs (size M); 7-10 Tbsp Sugar; 7-10 Tbsp Kitchen yarn

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

2 Carrots (150 g)
1 big onion
4 Shallots
1 Tarragon stalk
2 stem(s) Parsley
6 Stem(s) Thyme
150 g unsmoked bacon
2 TABLESPOONS Butter
3 TABLESPOONS Flour
600 ml Red wine (Burgundy)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml White wine vinegar
12 Eggs (size M)
7-10 Tbsp Sugar
7-10 Tbsp Kitchen yarn

Directions

1
Peel and finely dice the carrots and onion. Peel the shallots and quarter them lengthwise. Wash herbs and shake dry. Cut bacon into small cubes
2
Melt butter in a pot. Fry the bacon, carrots and diced onion for about 2 minutes. Add flour and sweat for 1-2 minutes. Deglaze with 100 ml water and wine. Add tarragon, parsley and thyme, except for 4 stems for garnishing, tie together with kitchen string and add to the pot. Season with salt and pepper. Simmer at low heat for about 30 minutes
3
In the meantime, heat 400 ml water with vinegar in a small pot until just before boiling. Put 1 egg in a small bowl. Use a whisk to create a whirl in the water. Add the egg from the shell to the strudel and poach for 2-3 minutes. Lift the egg out of the pot with a skimmer and drain on kitchen paper. Poach the rest of the eggs in the same way. Line a baking tray with a damp tea towel. Place eggs on top and cover with another damp cloth. Keep warm in a preheated oven (electric cooker: 50 °C/ circulating air: 35 °C/ gas: see manufacturer)
4
Remove the herb bouquet from the sauce. Season the sauce with salt, sugar and pepper. Arrange sauce with eggs on plates and garnish with thyme stems