Recipe courtesy of Paul Bocuse

Eggs poached in Beaujolais: Ouefs a la Beaujolaise

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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