Poached eggs on garlic bread with a red wine sauce poured around them Speciality of “La Taverne Du Poties,” Paris
| Level: | Easy |
| Yield: | 4 servings |
Ingredients
- Clarified butter
- 6 large shallots, peeled, each cut into 3
- 3 slices fat bacon, cut 1/2-inch pieces
- 3 cloves garlic, crushed, plus 2 cloves for browning bread
- 3 tablespoons all-purpose flour (1 1/2 ounces)
- 1 14 cups Burgundy (12 fluid ounces)
- 1 cup beef bouillon (8 fluid ounces)
- 1 lump sugar
- Bouquet Garni (1 bay leaf, 4 sprigs parsley, 1 sprig thyme, 3-inch piece celery), tied with string, or if using dried herbs, tie in muslin bag
- Freshly ground salt
- Freshly ground black pepper
- 3 tablespoons red wine vinegar
- 3 tablespoons butter (1 3/4 ounces)
- 4 slices white bread, cut in rounds
- 4 eggs
- Freshly chopped parsley
Instructions
- Pour 1 1/2 ounces of clarified butter into a pan and heat until smoking, about 400 degrees. Add the shallots and stir briskly. Add the bacon and brown lightly. To this mixture, add the crushed garlic cloves. Stir in the flour and cook until golden brown, about 4 minutes. Add all of the Burgundy and whisk in off the heat. Add the bouillon and stir thoroughly. Now add the lump of sugar, for luck. Pop in the bouquet garni, salt and pepper and simmer for 1 1/2 hours. After 1 hour add the red wine vinegar. At the end of 1 1/2 hours, add 1-ounce fresh butter to the sauce.
- Pass the sauce through a sieve and scrape every last drop of it through. Return to a clean pan and allow to cook gently. In a skilled cook the garlic in a little clarified butter to release the natural juices. Drop the rounds of bread into the garlic butter and add a little more clarified butter, if necessary. Fry until crisp and golden brown. Prick the wide end of the eggs with an egg pricker or needle and lower them into a pan of boiling water with a wire basket. Count 10 seconds and remove the eggs and break them into a cup. Take the water off the boil and add a pinch of salt and the eggs. Raise the heat and gently poach the eggs. Meanwhile remove the fried bread rounds from their pan and place in heated serving dishes or small bowls.
- With a slotted spoon remove eggs from water and place each on a piece of garlic bread. Pour the sauce around the egg, leaving some white showing. Garnish with parsley. Recommended drink: A good dry red wine.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 613 |
| Total Fat | 30 g |
| Saturated Fat | 14 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 7 g |
| Sugar | 17 g |
| Protein | 17 g |
| Cholesterol | 215 mg |
| Sodium | 976 mg |
| Serving Size | 1 of 4 servings |
| Calories | 613 |
| Total Fat | 30 g |
| Saturated Fat | 14 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 7 g |
| Sugar | 17 g |
| Protein | 17 g |
| Cholesterol | 215 mg |
| Sodium | 976 mg |
Reviews
Amazing!
I had this at Anthony Bourdain’s restaurant, Les Halles, in NYC. I couldn’t get the flavor out of my mind so decided to shop around online to see if I could find a good recipe. I settled on this one because the ingredient list seemed most true to what I had at Les Halles. I did not poach the eggs the way the recipe recommends; I poached them more simply in 180-degree water with some vinegar tossed in to it, as chefs like Bobby Flay or Claire Robinson demonstrate on TV. The sauce was simply divine. I was only serving for two, so the leftover sauce provided several delicious breakfasts afterward with a simple over-easy egg.
We first tried this dish in a restaurant in Paris called Auberge Bressane, and loved it! So, we found this recipe and tried it.
A couple of key updates – we tried the dish with the red wine vinegar, and found that we like it better without it. We also like to include some of the bacon and shallots in the dish with the sauce, instead of excluding it as directed. Additionally, instead of serving over toasted bread, we sliced a fresh baguette and dipped it into the sauce.
I first had this at a lovely French cafe in Seattle nears Pike Place Market. It was served with a cone of fries. What a decadent dish! I finally found it in a cookbook from Burgundy….then I tried this version. Just fantastic! You really must give it a try! Wow