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Wednesday, March 5, 2014

Eggs Poached in Red Wine

This is a French style poached egg dish.
Usually served with some sauteed vegetables
atop a slice of buttered crusty French bread.

1 tablespoon unsalted butter
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrots
2 cups red wine
1 teaspoon Herbs de Provence
2 large eggs
2 slices French Baguette bread

Melt butter in a saute pan then add in
the chopped onions, celery and carrots.
Saute on medium heat until just softened.
Remove the vegetables from saute pan,
pour in the red wine and season with herbs.
Drop the eggs into the wine to simmer for
about 5 minutes or to your liking for poached.
Remove poached eggs and place on bread,
top with some of the sauteed vegetables.

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