How to make eggs in red wine, recipe to be served on slices of toasted bread and covered with an aromatic herb sauce prepared with butter, flour and red wine.
Ingredients for 4 people
- 4 eggs
- 50 g of butter
- 3/4 liter of red wine
- 1 tablespoon of flour
- 4 slices of toasted bread and rubbed with garlic
- a pinch of mixed spices
- 1 bunch of aromatic herbs with rosemary, parsley and sage
- salt and pepper
How to prepare eggs in red wine
Wash the bunch of aromatic herbs and put it in a pan with wine, salt, freshly ground pepper and spices.
Bring to a slow boil and after a few minutes remove the container from the heat, filter the wine with a fine strainer, then put it back in the pan and let it reduce, over medium heat, up to half its volume.
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Pop the eggs in a saucer and slide them one at a time into the boiling wine, then cook them for five minutes.
When the eggs are cooked, extract them with a slotted spoon, then put them on a plate and keep them warm.
In a bowl mix thirty grams of butter together with the flour, then add them to the wine, lower the heat and mix everything until a sauce of the right consistency is obtained.
Remove the pan from the heat and add the remaining butter to the sauce.
Arrange the slices of toast on a tray and on each put an egg, then cover everything with the sauce and serve immediately.
