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Ingredientes
- 9 x Shallots 6 peeled, root
- Â Â end intact, plus 3 minced
- 2Â 1/2 c. Beaujolais wine plus
- 1 Tbsp. Beaujolais wine
- 2 x White mushrooms quartered
- 3 slc Bacon 2 coarsely minced,
- Â Â plus 1 finely chopped
- 4 slc French bread
- 3 Tbsp. Butter softened
- 2 x Garlic cloves 1 whole, smashed,
- Â Â plus 1 finely chopped
- 1 x Bay leaf
- 1/2 c. Chicken stock
- 1Â 1/4 Tbsp. Flour
- 1 Tbsp. Red wine vinegar
- 4 lrg Large eggs
- 1 Tbsp. Parsley
Direcciones
- Prepare garnish: Preheat oven to 400 degrees. In a small buttered roasting pan roast shallots till well-browned, about 45 min, basting them occasionally with 1/2 c. of the wine. Transfer to a small bowl and add in mushrooms to pan; place under warm broiler for 5 min, add in coarsely-minced bacon and broil 2 min more till well-browned. Transfer to bowl with shallots and set aside.
- Prepare croutes: Rub bread slices with smashed garlic clove and place on baking sheet. In a small saucepan heat 1 Tbsp. of the butter over low heat and drizzle over bread slices. Broil 2 to 3 min on each side till golden brown-brown. Set aside on 2 warmed plates.
- Prepare poaching liquid: In a heavy saute/fry pan heat 1 Tbsp. of the butter over medium-high heat. Add in remaining 3 minced shallots, finely-chopped bacon and chopped garlic clove; saute/fry 5 min till shallots brown slightly. Increase heat to high and add in 2 c. wine and bay leaf. Boil till wine reduces in half, 10 min, add in chicken stock and boil 2 min more.
- Prepare beurre manie: In a small bowl mix together flour and remaining 1 Tbsp. butter till well-blended.
- Prepare Large eggs: In a shallow saucepan or possibly skillet bring 2 inches cool water and vinegar to a boil over medium heat. Reduce heat till water simmers gently. Break Large eggs, one at a time, into a ramekin or possibly coffee c.; holding ramekin as close as possible to water, gently slip egg into water. Poach Large eggs 2 min till just set. Using a slotted spoon, scoop out Large eggs into a pan of cool water.
- When ready to serve, return poaching liquid to a rapid simmer. Add in Large eggs and poach 2 min, basting tops of Large eggs. Using a slotted spoon remove Large eggs from liquid and place on top of croutes; loosely cover plates with aluminum foil to keep hot. Increase heat to high and whisk beurre manie into poaching liquid, a little piece at a time, till sauce is slightly thickened (you may not need to add in all the beurre manie). Season to taste with salt and pepper, add in garnish and remaining Tbsp. of wine, and stir till heated through. Pour sauce over Large eggs, sprinkle with parsley and serve immediately.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 386g | |
| Recipe makes 2 servings | |
| Calories 901 | |
| Calories from Fat 441 | 49% |
| Total Fat 49.37g | 62% |
| Saturated Fat 21.24g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 492mg | 164% |
| Sodium 1552mg | 65% |
| Potassium 534mg | 15% |
| Total Carbs 80.34g | 21% |
| Dietary Fiber 4.3g | 14% |
| Sugars 4.39g | 3% |
| Protein 34.68g | 55% |
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