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Poached eggs in red wine

Merrilees Parker from Market Kitchen
This classic French recipe of poaching eggs in wine is what inspired Merrilees Parker to become a chef, with its bold flavours and colours

Poached eggs in red wine

Method

1. Pour three quarters of the wine and the stock into a saucepan and add the rosemary and the peppercorns. Bring to the boil, then lower the heat to a simmer and allow to reduce by two-thirds. Remove from the heat, then pass the liquid through a sieve and reserve.

2. Heat the oil in a large frying pan. Add the pancetta and cook for 3-4 minutes until crisp. Remove the pancetta from the pan, reserving the oil, and drain on kitchen paper.

3. Melt the butter into the pan with the oil, tip in the shallots and lightly fry for 2-3 minutes until softened but not coloured. Stir in the garlic and mushrooms, cooking for a further 1-2 minutes, then add the red wine vinegar.

4. Stir in the flour then slowly pour in the reduced wine mixture a little at a time, stirring all the time. Allow the mixture to come to the boil, then reduce to gentle simmer and allow to thicken. Season to taste with salt and pepper. Add a little more stock if the mixture becomes too thick.

5. Meanwhile heat the remaining wine and the water in a saucepan until simmering and poach the eggs two at a time. When they are cooked, place two eggs each in four warmed deep serving bowls and place in a low temperature oven to keep warm.

6. To serve, ladle the wine sauce over the eggs, divide the crispy pancetta between the four bowls and finish with a sprinkling of parsley. Serve with crusty bread and a big green salad.

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Serves: 4

Prep: 15 min
Cook: 40 min

Ingredients
750ml Red wine
250ml beef stock
1 sprig Rosemary
1 tsp Black peppercorns
1 tbsp light olive oil
150g Pancetta, cubed or finely sliced
25g unsalted Butter
2 banana shallots, finely sliced
2 garlic cloves, finely chopped
150g baby button mushrooms
2 tsp plain flour
250ml water
1 tbsp red wine vinegar
8 Eggs
2 tbsp chopped fresh Parsley
1 loaf of crusty bread, to serve