Poached eggs in beaujolais sauce

Credit: Valéry Guedes

This very simple dish can be served as an appetizer or a first course. To make it even tastier, you could grate a little truffle over the top.



Poach the eggs

Boil water in a saucepan. Add the vinegar. Put some ice cubes into a bowl of cold water. Break each egg into separate bowls. Pour one egg very gently into the boiling water, while turning the bowl. Do the same with the other eggs. Let them cook for 2 1/2 to 3 minutes.

If possible, use an 8-inch (20-cm) pan to cook the eggs.

Turn the bowl as soon as the yolk is in the water, so that the egg white stays around the yolk.

Using a slotted spoon, lift the eggs out of the water and check them by touching them with your fingertip; you should feel a little resistance. When they are done, place them in the ice water.

As soon as the eggs are plunged into the ice water, cooking stops. It’s an extra tip for success!

Make the beaujolais sauce

Mix the egg yolk with the salt and mustard. Add the oils, a little at a time, whisking constantly, to make a mayonnaise.

Prepare the bread

Cut four circular croutons out of the slices of bread, using a 2-inch (5-cm) cutter. Remove the crusts from the rest of the bread and discard them. Dice the remaining bread. Heat the oil in a frying pan. Cook the croutons and the bread dice for a few seconds on each side, until golden brown.

Finish the sauce

Rinse out the frying pan. Pour in two-thirds of the Beaujolais and add the sugar. Reduce to a syrupy consistency.

Transfer to a small bowl. Gradually work this reduction into the mayonnaise. Add the red wine vinegar and mix. Add the rest of the wine. Mix again.

Drain the eggs, then trim them : Cut off any trailing parts of the white. Rinse the parsley and chervil, shake them dry, and pull off the leaves. Chop them finely with a knife. Place the croutons in the middle of four deep plates or four egg-plates. Carefully lay an egg on each crouton.

Coat with 1 tablespoon of Beaujolais sauce. Garnish with bread dice and chopped herbs. Surround with a thread of olive oil and finish off with a twist of pepper.

This little recipe has three strengths: It’s classic, it’s economical, and it looks good while not being difficult to make. Two essentials: Make sure the eggs are fresh, and watch the cooking time.

This recipe was originally published in "My Best Paul Bocuse" (Éditions Alain Ducasse). See all credits

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