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Ingredientes
- 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
- Remove the rind from the bacon and cut into small pcs
- Peel and finely chop the shallots
- Peel the 2 garlic cloves and cut them lengthways
- Remove the parsley leaves and chop finely
- Heat 2 tbsp (30 g) butter in a skillet over a low heat
- Add in the minced shallots and the bacon
- Soften without browning for 10 min
- Add in the stock and 2 c. (50 cl) of red wine
- Reduce by 2/3 over a low heat
- Just before serving, add in the minced parsley and whisk in the rest of the softened butter
- Adjust the seasoning with salt and pepper
- Bring 1 qt (1 liter) water, 1 c. (25 cl) wine and the vinegar to boil in a large saucepan
- Break each egg separately into a bowl
- 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
- Remove the egg and drain it on a paper towel
- Repeat these steps for each of the Large eggs
- Toast the slices of bread and rub them with garlic
- 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% |
