Poached eggs in red wine sauce – Oeuf poché

Ingredients for 4 servings:

• 1 stalk(s) leek
• 1 m.-sized onion(s)
• 1 carrot(s)
• 2 garlic cloves
• 50 g butter, cold for mounting
• 4 eggs (room temperature and very fresh!)
• ½ liter red wine (Beaujolais, Burgundy, Côtes-du-Rhone)
• 100 g smoked bacon, streaky
• 2 carnations
• 1 cup veal stock
• 1 bay leaf
• 4 slices of white bread
• some flour
• some butter
• Thyme
• Sugar
• Parsley, flat

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a classic from Burgundy and Beaujolais

Cut the white part of the leek, the onion, the carrot, and 1 garlic clove into thin slices or rings and sauté gently in a little butter. Pour in the red wine and veal stock. Simmer gently in an uncovered pan with the spices and a little sugar for 40 minutes. Season with salt and pepper. While the sauce is simmering, cut the bacon into thin, long strips and fry in a little butter until crispy. Place on kitchen paper to remove the fat. Toast the crustless slices of white bread in the pan and rub with garlic. Pour the sauce through a sieve and thicken slightly with flour and butter. (If you have it on hand, this also works well with demi-glace.) Crack one egg into each cup and drop it into the gently simmering sauce. Poach for about 4 minutes. The yolk should be soft-boiled. Place one slice of bread in each deep plate, place an egg on top, and garnish with strips of bacon. Add 50g of very cold butter to the sauce and pour over the eggs. Garnish with flat-leaf parsley. Serve with the same wine used for the sauce.