Eggs poached in red wine
The first time I made eggs poached in red wine was at catering college. We used Velluto Rosso wine from a cask, the sauce was overly thick and lumpy and the eggs hard from overcooking. Years later I decided to revisit all my early culinary horrors to see if I had misunderstood those dishes. This was one, roasted capsicums was another. Now I love this dish, and it makes a great supper.
- Slice 12 pieces from a baguette and fry them in butter until golden brown.
- Bring three-quarters of the wine to a boil, then cook until the alcohol has evaporated. To test this, deeply inhale the steam coming off the wine - if you get an instant headache, it hasn't evaporated.
- Add the stock and thyme and reduce by three-quarters. Strain the sauce and return it to the pan.
- Mix 1½ tablespoons of butter with the flour and thicken the sauce by whisking in small pieces at a time. Season to taste and keep it warm. Cut the bacon into thin strips and fry in the remaining tablespoon of butter until golden brown. Remove the bacon and drain on absorbent paper. Keep it warm.
- In a separate shallow pan, bring the vinegar and remaining wine to a simmer. Break the eggs individually, place in the pan and gently poach. Lift out with a slotted spoon. Divide the baguette pieces between 6 plates and top with an egg. Divide up the bacon. Pour the sauce over the eggs and sprinkle with chopped parsley.