Beaujolais Eggs
A decadent poached egg - using an entire bottle of beaujolais! - from Paul Bocuse.
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Eggs en Beaujolais
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
Recipe summary: Blend 2 tbsp of butter with the flour with your hands into a buerre manie. Heat the other 2 tbsp over medium heat in a pot, cooking the onions until browned and softened. ADd the wine, celery, leek, bay leaf, and one garlic clove. Bring to a boil, reduce to a simmer and cook uncovered for 20 minutes. Poach eggs 4 at a time for 4 minutes. Rub toast with other raw garlic clove. Serve egg on top of toast and spoon over sauce.
