Eggs poached in Beaujolais: Ouefs a la Beaujolaise
- 1 stalk celery
- 1 sprig thyme
- 1/4 bay leaf
- 1 leek, white part only
- 4 tablespoons softened unsalted butter
- 2 tablespoons all-purpose flour
- 12 baby onions, peeled
- 1 bottle Beaujolais
- 1 clove garlic, crushed, plus 1 clove, split in 1/2
- 8 eggs
- Salt and ground white pepper
- 4 pieces toast, 3 by 3 inches in size
- Make a bouquet garni by placing the celery, thyme, bay leaf, and leek white together.
- Tie with twine to form a bundle.
- Make the beurre manie by placing 2 tablespoons of softened butter in a small bowl with the flour and mix the 2 together with your fingers until smooth.
- Break the mixture into pea-sized pieces and reserve.
- Melt the remaining 2 tablespoons of butter in a saucepot.
- Add the onions and cook to color lightly.
- Then add the wine, crushed garlic, and bouquet garni.
- Bring to a boil, lower the heat immediately, and simmer uncovered for 20 minutes.
- Lift the onions and bouquet garni out with a slotted spoon and discard.
- Strain the wine through a sieve and return it back to the pan.
- Heat until simmering.
- Break an egg into a teacup, and then slide it gently into the hot wine.
- You can poach up to 4 eggs at 1 time.
- Poach the eggs for 4 minutes, them lift them out with a slotted spoon.
- Place them on a plate and cover with aluminum foil to keep warm while poaching the second batch of eggs.
- Place these eggs on a plate and cover with foil as well.
- Add the beurre manie to the wine and bring it to a boil, stirring constantly.
- Season the sauce with salt and pepper.
- Rub 1 side of each piece of toast with a piece of garlic.
- Place the toast into the bottom of shallow bowls.
- Place 2 eggs on top of each piece of toast.
- Spoon the Beaujolais sauce over the eggs and serve.
celery, thyme, bay leaf, only, butter, flour, baby onions, beaujolais, clove garlic, eggs, salt
Taken from www.foodnetwork.com/recipes/eggs-poached-in-beaujolais-ouefs-a-la-beaujolaise-recipe.html (may not work)