Recipe courtesy of Sara Moulton

Eggs Baked in Red Wine

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
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4 slices homemade-style white bread, crusts removed

2 garlic cloves, 1 halved and 1 minced

6 strips bacon

2 shallots, minced

2 cups dry red wine

1 1/2 cups chicken stock, preferably homemade

2 tablespoons unsalted butter

1 tablespoon all-purpose flour

Kosher salt and freshly ground black pepper

8 large eggs

2 tablespoons chopped fresh herbs, such as chives, parsley, tarragon, lemon thyme


  1. Cut each slice of bread into 2 triangles and toast lightly. Rub with the halved clove of garlic while warm.
  2. Preheat the oven to 350 degrees F.
  3. Cook the bacon in a large skillet over medium heat until browned and crisp. Drain on paper towels. Crumble when cooled and set aside. Pour off all but 1 tablespoon of the bacon fat from the skillet and add the minced garlic and the shallots. Cook over low heat, stirring often, until softened, 2 to 3 minutes. Pour in the wine and increase the heat to high. Bring to a boil and cook, stirring to scrape the browned bits from the bottom of the skillet, until reduced to 1/2 cup. Pour in the chicken stock and bring back to a boil.
  4. Use a fork to blend the butter and flour into a smooth paste in a small heatproof bowl. Whisk about 1/4 cup of the boiling liquid into the bowl and blend until smooth. Empty the bowl into the skillet and boil, whisking constantly, until slightly thickened, about 2 minutes. Season with salt and pepper.
  5. Arrange 2 bread triangles in the bottom of 4 individual 1 cup casserole dishes or ramekins. Pour a quarter of the red wine sauce over the bread and carefully break 2 eggs on top. 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. Sprinkle with fresh herbs and the crumbled bacon. Serve hot.

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