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–+ servings
Poached Eggs Burgundy

Poached Eggs Burgundy

Master Poached Eggs Burgundy, a classic French dish of eggs in red wine sauce. Easy, elegant comfort food perfect for brunch or dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 liter water
  • 2 tbsp white vinegar
  • 500 ml red wine Burgundy is ideal
  • 200 ml chicken broth
  • 1 onion sliced
  • 1 carrot diced small
  • 2 cloves garlic chopped
  • 1 bouquet garni thyme, bay leaf, parsley
  • 1 tbsp flour
  • 1 tbsp butter
  • to taste salt
  • to taste pepper
  • 150 g turkey or chicken lardons
  • 100 g button mushrooms sliced
  • slices of toasted bread

Equipment

  • Medium-sized heavy-bottomed pot
  • Wide saucepan or deep skillet for poaching eggs
  • Fine-mesh strainer or chinois
  • Slotted spoon
  • Skillet for the lardons and mushrooms

Method
 

  1. Melt the butter in a heavy pot, then add the sliced onion, diced carrot, and chopped garlic. Cook until softened.
  2. Stir in the flour and cook for a minute.
  3. Slowly add red wine and chicken broth, then add the bouquet garni, salt, and black pepper. Simmer for 30 minutes.
  4. In a separate pan, cook the lardons over medium heat until crisp, then add the mushrooms and cook until browned. Set aside.
  5. In a wide pot, bring water with vinegar to a gentle simmer. Poach the eggs for 3 minutes.
  6. Strain the red wine sauce through a fine-mesh strainer, discarding the solids. Return the smooth sauce to the pot and stir in lardons and mushrooms.
  7. Assemble the dish by placing toasted bread in shallow bowls, topping each with a poached egg, and ladling the sauce over.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 18gFat: 15gSaturated Fat: 6gCholesterol: 200mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 15mg

Notes

Use the best, freshest eggs for the best poaching results. Let the vegetables cook slowly to enhance sweetness before adding the flour. Straining the sauce is crucial for an elegant texture. You can prep the sauce up to two days ahead for more complex flavors. Just reheat before serving. To make this dish gluten-free, substitute the flour with a cornstarch slurry or a gluten-free flour alternative.
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