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Red Wine Poached Eggs on Toast

 

This was specifically made as brunch for during the 2014 Olympic Men's Hockey Gold medal game.  it was a gold medal winning breakfast.

 

1 750ml bottle red wine

1 cup port

1 sprig thyme

1 bay leaf

1 3/4 beef stock

160 g slab style smoked bacon, cut into 1 cm cubes

1 cup pearl onions, peeled and halved

2 cups button mushrooms, quartered

4 large eggs

3 tbsp soft butter

3 tbsp all-purpose flour

salt and pepper

4 thick slices baguette

 

Combine wine, port, thyme and bay leaf in a large saucepan; boil 10 minutes or until reduced by half.  add beef stock; boil 10 minutes.  Meanwhile, cook bacon in a skillet over medium heat 8 - 10 minutes; transfer to a large, paper towel lined plate to drain.  Cook onions in same pan, adding canola oil if necessary, just until tender; transfer to plate with bacon.  Increase heat and cook mushrooms until tender; transfer to same plate.

Strain stock through a sieve into a skillet.  Place over medium-high heat.  Crack eggs into small cups.  Just before liquid starts to boil, take a spoon and swirl around the pan to create a whirlpool.  Quickly add the eggs; cook 3 minutes or until desired doneness.  Using a slotted spoon, transfer to a plate lined with parchment paper.

In a small bowl, rub flour into butter to create a paste.  Gradually whisk small pieces of this paste into stock; bring to a boil, stirring, until mixture starts to thicken.  Add bacon, onions and mushrooms; cook 2 minutes.  Season to taste.

Toast the bread; place on individual plates.  Transfer an egg onto each piece of toast; spoon sauce over.

Makes  4 servings and pairs perfectly with a Cabernet Sauvignon

 

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