Ingredients
Equipment
Method
- In a large saucepan, combine the red wine, broth, red wine vinegar, and thyme sprigs. Bring to a simmer over medium heat.
- Crack the eggs into a small bowl. One at a time, gently slide the eggs into the simmering wine mixture. Poach for 3-4 minutes, or until the whites are set but the yolks remain runny. Using a slotted spoon, carefully remove the eggs and set them aside on a plate. Keep warm.
- In a separate skillet, melt the butter over medium heat. Add the shallot and garlic and sauté for 2 minutes. Add the diced carrot and mushrooms, cooking for another 4-5 minutes until tender. Stir in the flour and cook for 1 minute to create a roux.
- Strain the poaching liquid and discard the thyme sprigs. Add the strained liquid to the skillet with the vegetables. Simmer for 5-7 minutes, allowing the sauce to thicken. Season with salt and black pepper to taste.
- Spoon the red wine sauce and vegetables onto a plate or shallow dish. Top with the poached eggs and sprinkle with fresh parsley. Add the optional cooked bacon or lardons if desired. Serve with crusty bread or on a bed of mashed potatoes for an extra hearty meal.
Notes
IDDSI Texture Modifications:
- Puree 4 (PU4): Blend the poached eggs with a splash of the red wine sauce, separately blend the vegetables with the red wine sauce.
- Minced & Moist 5 (MM5): Mince the poached eggs and vegetables finely and mix with extra sauce for a moist texture.
- Soft & Bite-sized 6 (SB6): Ensure the poached eggs and vegetables are tender and cut into 15mm pieces.
- Easy to Chew 7 (EC7): Serve the poached eggs and sauce as-is, making sure the vegetables are tender. Serve with mashed potatoes instead of the crusty bread.
- Protein: Serve with extra eggs, add white beans or lentils to the stew, or pair with a protein-rich side like Greek yogurt mash.
- Fats: Add bacon, use extra butter, finish with a drizzle of olive oil to add to the fat totals. Use olive oil instead of butter or skip bacon for less fat content.
- Carbs: Serve over sauteed spinach and roasted mushrooms instead of the starches.
- Gluten-free: Replace flour with a cornstarch slurry or use GF flour.
- Dairy-free/Vegan: Replace eggs with tofu steaks, use olive oil instead of butter.
- Simmer veggies in wine/broth, thicken with slurry, then crack eggs directly into sauce to poach instead of pre-poaching.
- Poach or soft-boil eggs in the microwave and drop into finished sauce to save stovetop time.
- Use pre-cooked crumbled bacon if you want the smoky depth without the extra step.