Poached Eggs in Red Wine Sauce
Poached eggs topped with a delicious red wine sauce featuring bacon bits, mushrooms, and onions. A simple and flavorful classic of French cuisine.
🛒 Ingredients
4 servings
- 4 eggs
- 5.3 oz bacon bits
- 2 onions
- 7 oz mushrooms
- 1 cup red wine
- 1 cup beef or vegetable broth
- 3 cloves garlic
- 2-3 sprigs fresh thyme
- 1 bay leaf
- White vinegar
- Fresh parsley
- Toasted bread
- Salt and pepper
Watch the original video
Watch on TikTokDirections
- 1
Sauté the bacon bits in a skillet until crispy.
- 2
Add the thinly sliced onions and sliced mushrooms, and cook for 5-6 minutes.
- 3
Pour in the red wine and broth, then add the crushed garlic, thyme, and bay leaf.
- 4
Let the sauce reduce over medium heat for 15-20 minutes until fragrant and thickened.
- 5
Bring a pot of water to a gentle simmer with a splash of white vinegar.
- 6
Poach the eggs one by one in the simmering water for 3-4 minutes.
- 7
Carefully drain the poached eggs.
- 8
Arrange the poached eggs on a plate and coat generously with the red wine sauce.
- 9
Garnish with fresh parsley and serve with toasted bread.
💡 Chef's Tip
For successful poached eggs, use very fresh eggs and keep the water at a constant, gentle simmer. You can prepare the sauce in advance and reheat it just before serving.
