French · Brunch
Poached Eggs in Red Wine Sauce
Poached egg in a red wine and shallot reduction with tomato paste, served on garlic-rubbed sourdough toast with crispy turkey bacon and fresh parsley. This lightened French preparation keeps cholesterol under 80mg by using a single egg yolk and egg white separation technique.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
288Calories
11.2gProtein
9.8gFat
26.1gCarbs
3.7gSugar
2.3gFiber
688mgSodium
21mgChol
2.1gSat Fat
384mgPotassium
68mgCalcium
2.4mgIron
0mcgVitamin B12
3.8mgVitamin C
Goes well with
Herbal Tea (Chamomile or Thyme)
local
Burgundy Red Wine (Pinot Noir)
international
low-calorie
low-cholesterol
low-chol
Instructions
1
Prep
Slice the shallot thinly, mince one garlic clove, dice the turkey bacon, chop the parsley, and separate the egg white from the yolk.
2
Crisp
Fry the turkey bacon in a small skillet over medium heat for 3 minutes until browned and crisp.
3
Sweat
Add olive oil and shallot to the skillet, sweat over medium-low heat for 4 minutes until soft and translucent.
4
Bloom
Stir minced garlic and tomato paste into the skillet, cook over medium heat for 1 minute until darkened.
5
Reduce
Pour in red wine and beef stock, raise heat to medium-high, and simmer for 10 minutes until reduced by half.
6
Thicken
Whisk flour with a splash of hot sauce in a bowl, whisk back into the skillet, cook 2 minutes until thickened.
7
Poach
Bring water with white wine vinegar to a bare simmer in a small pot, slide the egg white in, poach 2 minutes until set and opaque.
8
Toast
Rub the toasted sourdough slice with the raw garlic clove while still warm.
9
Plate
Set garlic toast on a plate, lift the egg white onto it with a slotted spoon, spoon sauce over top, scatter bacon and parsley over the dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 egg white (60g)
- 1 1/2 cup360ml dry red wine
- 1/2 cup120ml beef stock, low-sodium
- 22 small shallot (60g)
- 4 cloves4 cloves garlic
- 2 tsp2 tsp tomato paste
- 2 slice2 slice turkey bacon (30g)
- 2 slice2 slice sourdough bread (80g)
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp all-purpose flour
- 2 tsp2 tsp white wine vinegar
- 2 tsp2 tsp fresh parsley
- 2 pinch2 pinch black pepper
- 2 pinch2 pinch salt
