Poached Eggs in Red Wine

Chop the onions, garlic and carrots in a hand blender. Foam butter and sauté the chopped vegetables in it for a few minutes until soft. Add thyme, bay leaf and parsley stalks, pour in red wine and chicken stock, bring to a boil and simmer at low temperature for 30 minutes without lid.

Pour red wine stock through a sieve and boil to half. Season with salt, pepper and sugar.

3. Boil 2 liters of water with red wine vinegar. To poach, gently beat one egg at a time, slide into a mug and from there into the simmering vinegar water and set at low temperature for 3 to 4 minutes. While doing this, carefully pull the egg white over the yolk with a tablespoon.

Remove the poached eggs with a slotted spoon, cut them into small pieces (cut the edges of the egg whites with kitchen scissors) and spread them evenly on plates. Reheat the red wine sauce, remove from the heat and swirl in the ice-cold butter. Season the poached eggs with salt and pepper and pour the sauce over them.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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