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Red Wine Poached Eggs


Have you ever eated red wine? Well now you can: Red Wine Poached Eggs.



  • Olive oil
  • Butter
  • 4 eggs
  • 1 package of bacon, cut to lardons
  • 1 onion
  • 1 shallot
  • Head of garlic
  • 1/4 cup of flour
  • 2 bottles of dry red wine
  • 1 baguette to make croutons
  • Clarified butter (for the croutons)

Let's get Cooking...

  1. Cut the lardons, ciselé the onions, the shallots, and press the garlic head.
  2. Poach the eggs in the red wine. It is better to use a small cup in order to make it fall gently into the storm of red wine you make with your spoon. The wine must not boil!
  3. Get the white of the egg on the yellow to make it plain, then take it out on an absorbing paper, cut the beard to make it look prettier. Repeat, and pul all the eggs in the oven to keep them warm (50C). Be careful: you don't want them to cook anymore!
  4. *Remember it is ok and easier to poach the egg in the water. It might even be prettier because the eggs will come in beautiful white, instead of weird blue purple.
  5. Make the bacon in a pot with olive oil and butter, make them cook until they're grilled just a little; put the onions and the shallots to caramelize with them, and at the very end you put the garlic. You will take it out before serving the sauce so that it don't end up in a plate...
  6. **You can put some herbs if you feel like it (that's what we did with a homemade "bouquet garni" from the garden).
  7. When it starts to smell good, put a tablespoon of flour and pour the wine very slowly and carefully to avoid the "grumeaux" in the sauce! You want a smooth sauce, with the consistency of a soup, not to thick, not to liquid. 5 minutes only on a gently fire is enough.
  8. You can finish with croutons, if you haven't made them first. The order is the one you feel comfortable with to serve a hot plate.
  9. Croutons: Cut slices of bread (baguette from yesterday traditionally, but better is the bread, better is the crouton) and make them grill in a pan with a bit of olive oil. Put them on a paper and rub them with a head of garlic.