There’s nothing like simple French food, although this is a pretty classy way to serve a humble poached egg for an elegant starter for dinner.
INGREDIENTS
4 fresh eggs
For the red Wine Sauce
1 onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
30g lardons
30g butter
30g plain flour
500ml veal or beef stock
1 tablespoon tomato paste
175ml red wine
1 bouquet garni (thyme, bay leaf, parsley stalks, peppercorns)
METHOD
For the sauce:
Fry the vegetables and lardons on medium heat until golden. Remove them from the pan with a slotted spoon, then add the butter.
Melt over a medium heat, sprinkle in the flour, and stir constantly until it turns a really dark brown, almost Coca-Cola.
Turn the heat down to low and slowly pour in the warm stock, whisking energetically.
Add the tomato paste and wine and whisk until the paste has dissolved.
Pop the fried vegetables and lardons back into the pan, add the bouquet garni, and simmer gently for 15 minutes.
Pour the sauce through a sieve and taste for seasoning, then pour into a clean pan and gently heat through.
Meanwhile, soft poach the eggs.
Remove from the water with a slotted spoon and serve on hotv sour dough toast, with the sauce poured over and around.
Original recipe Little Paris Kitchen By Rachel Khoo
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