Eggs Baked In Red Wine
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
58
Spice
42
Sweetness
41
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 cups
Red Wine (dry)1.5 cups
Chicken Stock (preferably homemade)2 tbsps
Unsalted Butter1 tbsp
All-Purpose Flour8 large
Egg2 tbsps
Herb (chopped fresh)Directions:
1
Cut each slice of bread into 2 triangles and toast lightly
2
Rub with the halved clove of garlic while warm
3
Preheat the oven to 350 degrees F
4
Cook the bacon in a large skillet over medium heat until browned and crisp
5
Drain on paper towels
6
Crumble when cooled and set aside
7
Pour off all but 1 tablespoon of the bacon fat from the skillet and add the minced garlic and the shallots
8
Cook over low heat, stirring often, until softened, 2 to 3 minutes
9
Pour in the wine and increase the heat to high
10
Bring to a boil and cook, stirring to scrape the browned bits from the bottom of the skillet, until reduced to 1/2 cup
11
Pour in the chicken stock and bring back to a boil
12
Use a fork to blend the butter and flour into a smooth paste in a small heatproof bowl
13
Whisk about 1/4 cup of the boiling liquid into the bowl and blend until smooth
14
Empty the bowl into the skillet and boil, whisking constantly, until slightly thickened, about 2 minutes
15
Season with salt and pepper
16
Arrange 2 bread triangles in the bottom of 4 individual 1 cup casserole dishes or ramekins
17
Pour a quarter of the red wine sauce over the bread and carefully break 2 eggs on top
18
Arrange the dishes on a sheet pan and bake in the middle of the oven until the eggs are just set, 18 to 20 minutes
19
Sprinkle with fresh herbs and the crumbled bacon
20
Serve hot