Antipasto - Ricetta 6 - Soft-Boiled Eggs in Red Wine - Colette's kitchen delights - by Graziella Martina

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Soft-Boiled Eggs in Red Wine
(serves 6)

12  eggs
1  bottle of red wine
a handful of shallots
4  cloves of garlic
a few peppercorns
1  bay leaf
1  sage leaf

a sprig of thyme
10g  butter
10g  flour
1  glass of gravy
1  lump of sugar
a few slices of bread
Pour the contents of one bottle of red wine into a saucepan in which you have thrown in the sliced shallots, ground pepper, bay leaf, sage leaf and the thyme and reduce it by a third. Bind the sauce with the butter mixed with the flour. Add the gravy and the lump of sugar to take away the bitter taste. Soft-boil the eggs for 5-6 minutes.
    Delicately peel them, after having put them under cold running water to stop the cooking process, arrange the eggs on the bread, which has been lightly fried in butter and coat them with the red sauce, that has been passed through a sieve.
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