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Raciónes: 4

Ingredientes

Cost per serving $1.17 view details
  • 8 very fresh Large eggs
  • 2 shallots
  • 3½ ounce (100 g) unsmoked slab bacon
  • 3 c. (75 cl) red wine with a high tannin content (red Burgundy or possibly Syrah)
  • 1 c. (25 cl) chicken stock
  • ½ c. (125 g) butter
  • 4 slices country bread
  • 2 cloves garlic
  • 2 tbsp wine vinegar
  • 2 sprigs flat-leaf parsley
  • Salt, pepper

Direcciones

  1. Remove the rind from the bacon and cut into small pcs
  2. Peel and finely chop the shallots
  3. Peel the 2 garlic cloves and cut them lengthways
  4. Remove the parsley leaves and chop finely
  5. Heat 2 tbsp (30 g) butter in a skillet over a low heat
  6. Add in the minced shallots and the bacon
  7. Soften without browning for 10 min
  8. Add in the stock and 2 c. (50 cl) of red wine
  9. Reduce by 2/3 over a low heat
  10. Just before serving, add in the minced parsley and whisk in the rest of the softened butter
  11. Adjust the seasoning with salt and pepper
  12. Bring 1 qt (1 liter) water, 1 c. (25 cl) wine and the vinegar to boil in a large saucepan
  13. Break each egg separately into a bowl
  14. Carefully place 1 egg into the boiling water and let it poach for 3-4 min. To avoid leaving too many strands of egg white in the pan, you can use a wooden spoon to stir circles in the water and make it swirl. Which way the egg will stay in one piece in the middle of the water
  15. Remove the egg and drain it on a paper towel
  16. Repeat these steps for each of the Large eggs
  17. Toast the slices of bread and rub them with garlic
  18. Put 2 poached Large eggs on top and cover the Large eggs with the red wine sauce

Nutrition Facts

Amount Per Serving %DV
Serving Size 177g
Recipe makes 4 servings
Calories 462  
Calories from Fat 312 68%
Total Fat 35.23g 44%
Saturated Fat 18.27g 73%
Trans Fat 0.0g  
Cholesterol 498mg 166%
Sodium 500mg 21%
Potassium 203mg 6%
Total Carbs 20.46g 5%
Dietary Fiber 1.0g 3%
Sugars 1.52g 1%
Protein 16.58g 27%
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