Photo: Joseph Gonzalez
Poached Eggs in Red Wine Sauce
12 ingredients
Serves 4.
openrecipes
In this recipe, a tomato and wine sauce, cooked down to an unctuous thickness, forms a bed for poached eggs. In the south, around the Rhône River delta, the sauce is also a popular accompaniment to poached salt cod. Serve the dish with garlic-rubbed toasts or fresh baguette slices for soaking up the rich sauce.
Estimated Nutrition (whole recipe, rough)
888
Calories
23g
Protein
32g
Fat
122g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. extra-virgin olive oil
- 2 yellow onions, coarsely chopped
- 3 Tbs. all-purpose flour
- 1 bottle (750ml) red wine, such as Pinot Noir
- 2 cups water
- 1 lb. tomatoes, coarsely chopped, or 1 cup chopped canned plum tomatoes with juice
- 1 bouquet garni (6 flat-leaf parsley sprigs, 1 bay leaf and 3 thyme sprigs, tied in a square of cheesecloth)
- 1 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 1 Tbs. unsalted butter
- 8 eggs
- 1 Tbs. minced fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes