Saturday, August 17, 2013

Five Star Breakfast: Burgundy Eggs

For a five-star breakfast make this recipe for Burgundy eggs created by Michelin chef Bernard Loiseau for the celebrated restaurant La cote d’or. Also known as oeufs en meurette, poached eggs in a rich red wine sauce is a classic French country dish that will make your eyes roll over with ecstasy. This sumptuous and glorious dishalso makes an elegant starter or luxurious snack. Best enjoyed with a good bottle of Burgundy wine, Burgundy eggs are simply seductive and irresistible. It takes breakfast eggs to a whole new level.

Burgundy Eggs Recipe

Prep Time: 45 mins
Cook Time: 45 mins
Servings: 4

8 eggs
3 1/2 oz. butter
1 pint red wine
4 carrots
2 chopped shallots
1 glass wine vinegar
salt, pepper
chopped chives
4 onions
1/4 lb. salted bacon

 1. Mince the onions. Crystallize them very slowly in butter until a thick sauce is obtained. Strain and set aside.
 2. Flambé the wine and reduce it. Place the shallots in this reduction and reduce it by half again.
 3. Cook carrots in salted water for about 30 minutes. Drain them and puree. Incorporate the reduced red wine into the carrot puree. Salt and pepper, then set aside.
 4. Heat 2 pints of water with vinegar. Break the eggs separately in a saucer, so the egg yolk will not be spoiled. Place the eggs into the vinegar water after the mixture turns to a boil. Cook for about 3 minutes. Take the eggs out and dry on a piece of linen. If the eggs explode, the water is not warm enough or there is not enough vinegar.
 5. Cut the salted bacon into squares. Sauté.
 6. Place the sauce in a concave dish. Place the onion compote in the middle. Lay 2 eggs per person on the dish and sprinkle with the bacon and chopped chives.

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