Poached egg in red wine sauce: an unusual idea for a savory breakfast

If you want to cook eggs for breakfast, the best thing to do is poached eggs. After all, the dish is prepared very quickly, and the taste will be much better than fried or omelets.

The FoodOboz editorial team has chosen for you an original recipe for a delicious breakfast dish – poached eggs in red wine sauce.

Ingredients:

• bacon - 1 pc.
• baguette - 1 pc.
• red wine - 500 ml

• eggs - 4 pcs.
• carrots - 1 pc.
• shallots - 1 pc.
• celery - 1 branch
• thyme and rosemary - 2 sprigs
• garlic - 1 pc.
• flour - 1 tbsp.

• wine vinegar - 1 tbsp.
• bay leaf - 2 pcs.
• olive oil - 1 tbsp
• salt, pepper - to taste

Method of preparation:

1. Bring water to a boil, add a tablespoon of vinegar.

2. Crack the eggs, one at a time, into a cup and carefully place them in the boiling water to prevent scrambling.

3. Cook the eggs for 2 minutes or until the whites are no longer opaque.

4. Carefully remove the eggs from the water, dry them on a plate covered with a kitchen towel, and cut off the fringe of the egg whites.

5. Sauce: in a saucepan, add olive oil and butter and sauté bacon with carrots, shallots, celery, garlic, rosemary, thyme, and bay leaf until shallots are translucent.

6. Add the red wine and simmer until reduced by 1/2.

7. Mix the butter and flour until a paste forms.

8. Strain the wine and bring it back to the boil until the sauce thickens to the consistency of cream. Remove from heat and keep warm.

9. Rub the bread with garlic and grill it.

10. Place a slice of toast on each plate, top with a poached egg, and pour over the red wine sauce, pepper, salt, and herbs.