Baked Eggs In Red Wine Sauce Recipes

RED WINE EGGS BENEDICT

Steps:

• For the sauce: Add the red wine, bay leaf and rosemary to a small skillet. Place over medium heat and bring to a simmer. Simmer until reduced by half, about 14 minutes. Remove the herbs. Mix together the butter and flour in a small bowl until smooth and well combined. Whisk the butter mixture into the reduced wine. Reduce the heat to low and allow to just bubble slightly, to cook out the raw flour taste, about 5 minutes. Season with the salt and keep warm.
• Preheat the oven to 400 degrees F.
• For the assembly: Line a small baking sheet with parchment paper. Lay the speck out on the prepared baking sheet and bake until crisp and golden, about 12 minutes. Break the speck slices in half and place on the toasted English muffins.
• Place a medium saucepan with 1 quart water, the vinegar and salt over medium-low heat. Bring to a gentle simmer. Break one egg into a small bowl. Swirl the water using a slotted spoon and slide the egg into the center of the water. Repeat with another egg and another swirl of the water. Cook the eggs for 3 minutes, coaxing the whites up and over the yolks if needed. When the whites are set but the yolk is still soft, use the slotted spoon to remove the eggs and slide on top of the speck. Repeat with the remaining eggs. Top with a generous spoonful of the sauce and a pinch of the parsley and celery leaves, if using.

EGGS POACHED IN RED WINE

Steps:

• Put 3 or 4 tablespoons oil in a large skillet and turn heat to medium. Add garlic and cook, turning occasionally, until it just begins to color. Lower heat a bit and add bread; sprinkle it with a little salt and pepper. Cook, turning once or twice, until bread is crusty and golden.
• Meanwhile, heat wine in a saucepan, preferably one with sloping sides; add some salt. When wine boils, reduce heat to a low simmer. Carefully slip eggs in and cook, spooning wine over them, until whites are barely firm.
• Scoop eggs into 2 or 4 bowls, along with some wine. Add a piece or two of bread to each bowl, garnish with cheese and parsley, and serve.

CHEF JOHN'S BAKED EGGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
• Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
• Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
• Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.

POACHED EGGS IN RED WINE SAUCE

Steps:

• Bring the wine and stock to a boil in a large shallow pan. Break 4 eggs, one by one, into the pan where there are the most bubbles (the bubbles will spin the eggs). Reduce heat, and poach eggs in until the yolks are fairly firm but still soft to the touch, 3 to 4 minutes. Remove with a slotted spoon to paper towels to drain. Trim any stringy edges off the eggs with scissors. Set aside. Repeat with remaining 4 eggs.
• Prepare bouquet garni: Place bay leaf, thyme, parsley, and peppercorns on square of cheesecloth; tie with kitchen twine.
• Add the onion, carrot, celery, garlic, bouquet garni, and peppercorns to the poaching liquid, and simmer until reduced by half, 20 to 25 minutes.
• Meanwhile, melt 1 tablespoon butter in a medium saucepan, add mushrooms, and saute until tender, 2 to 3 minutes. Remove mushrooms, add bacon, and fry until brown. Drain bacon on paper towels. Add onions, and saute until brown and tender, 10 to 15 minutes. Drain off all the fat, replace the mushrooms and bacon, and set aside.
• Heat oven to 350 degrees. Make the croutes: Using a round cutter, cut the bread into eight rounds just larger than the poached eggs. Brush rounds on both sides with oil, and bake them, turning them halfway, until they are evenly browned, 10 to 15 minutes. Set aside.
• To thicken the sauce, crush the remaining 2 tablespoons butter on a plate with a fork, and work in the flour to form a soft paste. Whisk this mixture, a bit at a time, into the simmering wine mixture until it becomes thick enough to lightly coat a spoon. Strain the sauce into the pan with the mushrooms, onions, and bacon, pressing the vegetables in the strainer to extract all the liquid and flavor. Bring the sauce to a boil; season with salt and pepper.
• Reheat eggs by immersing them in hot water for 1 minute. Set the croutes on warm plates. Drain the eggs on paper towels. Set one egg on each croute and spoon over the sauce.

EGGS IN RED-WINE SAUCE

Steps:

• Cook bacon in a medium skilletover medium-high heat, untilfat renders but bacon is not yetcrisp, about 5 minutes. Transferto paper towels using a slottedspoon. Let drain.
• Add mushrooms, cipollinionions, and thyme to skillet,stirring. Cook until mushroomsand onions are soft and lightlybrowned, about 7 minutes. Stirin reserved bacon.
• Bring wine to a gentle simmerin a small straight-sided skillet.Break each egg into a ramekin,then gently slide each into wine.Remove from heat. Let stand,covered, until whites are opaque and yolks are cooked as desired,about 4 minutes for soft yolks.Transfer to paper towels using aslotted spoon.
• Bring remaining wine to aboil, and cook until reduced to1/4 cup, about 12 minutes. Meanwhile,bring demi-glace to a boil in a small saucepan, and cookuntil reduced to 1/2 cup, about5 minutes. Stir in 3 to 4 tablespoonsreduced wine. Reduceheat to low, add butter, andwhisk until melted. Season withsalt and pepper. Return eggs tosauce to warm.
• Toast bread. Top each slicewith 1 egg, some of the mushroommixture, and sauce.

EGGS IN BURGUNDIAN WINE SAUCE

Steps:

• For the eggs and sauce: Bring the wine and stock to a slow boil in a saute pan. Gently crack the eggs in and poach until the whites are set and the yolks runny, 2 to 3 minutes. Remove to a plate.
• Remove any clumps of egg white and bring the wine-stock mixture back to a boil. Add the bay leaf, carrots, celery, garlic, onions and thyme. Simmer until reduced by half and concentrated, about 20 minutes.
• For the garnish: While the sauce reduces, melt 1 spoonful of the butter in a frying pan and cook the mushrooms, about 3 minutes. Remove. Add the second spoonful of butter and fry the bacon until brown. Remove the bacon with a slotted spoon and drain on paper towels. Fry the onions in the fat left in the pan until tender and golden, about 10 minutes. Drain off the excess fat and put the bacon and mushrooms back in.
• Once the sauce has reduced, knead the butter and flour together to form a paste. Whisk it, a piece at a time, into the simmering sauce until thick enough to coat a spoon. Strain the sauce over the garnish. Bring to a boil, and check the seasonings. Gently place the poached eggs in the sauce to reheat for a minute. Serve the eggs in wide, shallow bowls with some garnish and sauce. Scatter with the parsley.

BAKED EGGS IN RED WINE SAUCE

Steps:

• Directions Toast each slice of bread and rub with the halved clove of garlic while warm. Preheat the oven to 350°F. 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.

BAKED EGGS WITH BASIL SAUCE

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat; stir in cheese and basil., Spoon 3 tablespoons of sauce into four greased 6-oz. custard cups. Gently bread an egg into the center of each cup. Spoon remaining sauce over eggs. , Bake 20-25 minutes or until the eggs are completely set. Garnish with basil sprigs if desired.

POACHED EGGS IN A RED WINE SAUCE

Steps:

• 1. To poach the eggs, bring the wine and stock to a vigorous boil in a large shallow pan. Break four eggs, one by one, into the places where the liquid is bubbling so the bubbles spin the eggs. Lower the heat and poach the eggs for 3 to 4 minutes until the yolks are fairly firm but still soft to the touch. Lift out the eggs with a slotted spoon and drain them on paper towels. Poach the remaining eggs in the same way. Trim off the stringy edges with scissors and set the eggs aside. Add the onion, carrot, celery, garlic, bouquet garni, and peppercorns to the poaching liquid and simmer until it is concentrated and reduced by half, 20 to 25 minutes.
• 2. Meanwhile, cook the garnish, melt half the butter in a medium saucepan, add the mushrooms, and sauté until tender, 2 to 3 minutes. Remove mushrooms, add bacon with the remaining butter, and fry until brown. Lift out the bacon and drain it on paper towels. Add the baby onions and sauté them gently until brown and tender, shaking the pan often so they color evenly, 10 to 15 minutes. Drain off all the fat, replace the mushrooms and bacon, and set the pan aside.
• 3. Make the croûtes, using a round or oval cutter, and cut the bread into 8 shapes just larger than a poached egg. Heat 1/4 inch (6 mm) of oil in a frying pan, over medium heat. Working in batches, fry the croûtes until browned on both sides, 1 to 2 minutes per side. Drain on paper towels. Set the croûtes aside.
• 4. To thicken the sauce, crush the butter on a plate with a fork and work in the flour to form a soft paste. Whisk this kneaded butter, a piece at a time, into the simmering wine mixture until the mixture becomes thick enough to lightly coat a spoon. Strain the sauce over the garnish of mushrooms, baby onions, and bacon, pressing on the carrot, onion, and celery to extract all the liquid and flavor. Bring the sauce to a boil, taste, and adjust the seasoning.
• 5. To prepare ahead, poach the eggs up to a day in advance, keeping them in a bowl of cold water in the refrigerator. Store the sauce and garnish also in the refrigerator. The croûtes will be fine if kept tightly wrapped, then warmed in a low oven.
• 6. To serve, reheat the eggs by immersing them in hot water for 1 minute. If necessary, reheat the garnish and sauce on top of the stove, and warm croûtes in the oven. Set the croûtes on warm serving plates. Drain the eggs on paper towels, set one on each croûte, and spoon over the sauce and garnish.
• Variation: Poached Eggs in White Wine Sauce
• Oeufs au Meursault
• A full-bodied chardonnay from California's Monterey peninsula or, to be somewhat extravagant, a meursault from Burgundy's Côte de Beaune is the sort of wine required here, particularly if you want to savor it at the table as well. If the wine is too dry and thin, the sauce will be acidic.
• Simply follow the recipe for Poached Eggs in Red Wine Sauce, substituting white for red wine. Just before serving, stir 3 to 4 tablespoons of crème fraîche or heavy cream into the sauce.

EGGS POACHED IN RED-WINE SAUCE (LES OEUFS POCHES AU VIN ROUGE)

Steps:

• Put the wine in a wide saucepan and add the shallots, garlic, carrots, bay leaf, thyme and parsley sprigs, peppercorns and honey. Cut off the stems of the mushrooms and add them. Set the caps aside. Bring to the simmer and cook 15 minutes. Strain the mixture and discard the solids. Return the wine liquid to the saucepan.
• Heat one tablespoon of the butter in a skillet large enough to hold the mushroom caps in one layer when they are added. Add the mushrooms cap-side down. Cook two to three minutes on one side or until golden brown. Turn and continue cooking two to three minutes. Remove from the heat.
• Break each egg into a small bowl.
• It is best to poach only four eggs at a time. Bring the wine liquid to the simmer and carefully slide the eggs, one at a time, into the liquid. Let simmer until the whites are firm and the yolks remain runny, about two to three minutes. Carefully scoop out each egg, using a slotted spoon, and drain on absorbent paper towels. Repeat with the remaining eggs and drain.
• Arrange the croutons on a serving platter or arrange two croutons on each of four serving dishes. Top each crouton with a poached egg.
• Meanwhile, knead the remaining four tablespoons of butter with the flour.
• Skim off and discard any egg remnants floating on the surface of the wine liquid. Bring the liquid to the simmer and gradually add the butter-flour mixture. Stir until the sauce is thickened. Pour the sauce over the eggs on croutons and garnish with the mushrooms on the side. Sprinkle each egg with chopped parsley and serve.

EGGS BAKED IN CHEESE SAUCE

Steps:

• Melt butter in sauce pan over medium heat sprinkle in flour a little at a time stirring constantly as you go.
• Once all flour has been added you will have a pasty ball in your pan - do not be alarmed begin to add in the milk small amounts at a time stirring as you go, this can take a while, be patient you don't want to make glue.
• All your milk is in and your sauce will now seem a bit thin, do not be alarmed. Begin to slowly add your cheese, letting it melt inches then season to taste (this means you should taste it at this point.)
• Pour about 1/3 of the cheese sauce into the bottom of a baking dish, crack your eggs one by one into the cheese sauce, cover the eggs with the remaining cheese sauce.
• Bake in 350°F oven for 30-45 minutes.
• Serve each egg over an English muffin, sausage ham and/or bacon are great along side.