Learn how to cook Poached Eggs in Red Wine Sauce, the classic Oeufs Pôchés à la Beaujolaise from France.
Ideal as a starter or a light lunch, this classic recipe from the Burgundy and Lyon areas of eastern France features two important techniques: poaching eggs and preparing a red wine sauce thickened with the mixture of flour and butter called a beurre manié.
I hope you are inspired to try these classic poached eggs, cooked, as always, just like the locals!
INGREDIENTS (for two people)
4 tablespoons butter
1/2 a smallish onion
400 ml Beaujolais, Burgundy or similar red wine
4 eggs
2 cloves of garlic
2 slices of white bread
salt and pepper
a small bunch of parsley
2 tablespoons flour
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