Susenne Telage - So Many Eggs
So Many Eggs
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La Belle Cuisine - More Breakfast Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Poached Eggs in Red Wine Sauce
with Pancetta

“My wife and I tried to breakfast together, but we had
to stop or our marriage would have been wrecked.”

~ Winston Churhill

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Poached Eggs in Red Wine Sauce
with Pancetta

Food and Wine 2000: An Entire Year's Recipes from America's Favorite Food Magazine
Food and Wine 2000:
An Entire Year's Recipes from
America's Favorite Food Magazine

Food & Wine Books, Editor in Chief Judith Hill, 2000,
American Express Publishing Corp.

8 servings [4 if serving for breakfast or brunch]

“No question that this is a lot of trouble for eggs. But what eggs! The soft
yolks mix with the salty pancetta, slightly tangy wine sauce and crisp
buttery toast. The recipe can serve four as a main course, if you prefer.
The sauce would also be delicious with sautéed salmon fillets, chicken
breasts or beef tenderloin.”

6 tablespoon unsalted butter
2 large onions, halved and thinly sliced
2 shallots, thinly sliced
Salt and freshly ground pepper
2 tablespoons all-purpose flour
2 bottles (750 ml) Pinot Noir
10 whole juniper berries
1 parsley sprig
1 thyme sprig
1 bay leaf
1/4 pound thinly sliced pancetta, cut into 1/2-inch-wide strips
1/2 pound white mushrooms
1/4 cup plus 2 tablespoons ruby Port
1 tablespoon canola oil
4 slices firm white bread, crusts removed, cut into 8 triangles
2 tablespoons vinegar
8 large eggs
Chives, for garnish

1. Melt 1 tablespoon of the butter in a large saucepan. Add the onions and shallots and cook over moderate heat, stirring, until softened but not
browned, about 8 minutes. Season with salt and pepper. Add the flour
and cook, stirring, for 1 minute. Whisk in 1/2 cup of the wine until
smooth and then gradually whisk in the remaining wine.
2. In a square of cheesecloth, combine the juniper, parsley, thyme
and bay leaf and tie with string. Add the herb bundle to the pan and
simmer over low heat, skimming, until the wine has reduced to 1 1/2
cups, about 45 minutes. Pass the sauce through a coarse strainer.
3. Meanwhile, melt 2 tablespoons of the butter in a large skillet. Add the pancetta and cook over moderately low heat until lightly crisped, about
4 minutes. Add the mushrooms, season with salt and pepper and cook
over high heat, stirring occasionally, until lightly browned, about 8 minutes. Add the Port and boil until almost evaporated, about 2 minutes. Stir in the wine sauce and simmer for 1 to 2 minutes. Remove the skillet from the
heat, swirl in 1 tablespoon of butter and then season with salt and pepper.
4. In a large skillet, melt the remaining 2 tablespoons of butter in the oil.
Add the bread and cook over moderately high heat until browned, about
2 minutes per side. Drain on paper towels.
5. Fill a large skillet with enough water to reach two thirds of the way up
the side. Add the vinegar and bring to a boil. One at a time, break the
eggs into the bubbling water. Regulate the heat so the water barely
simmers and poach the eggs until the whites are set but the yolks are
still soft, 3 to 4 minutes. Using a slotted spoon, transfer the eggs to
paper towels.
6. Gently reheat the sauce and spoon it into soup plates. Add 1 bread
triangle to each plate and set an egg on top of each triangle. Garnish
with chives and serve hot.
- Marie-Andrée Nauleau

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