Battered eggs in red wine sauce recipe
Some history
Among the 15 wines of Savoie, Mondeuse covers 12% of the total surface area given over to viticulture. An historic, native Savoyard grape variety, Mondeuse adds its characteristic aromas of red fruits which can vary with age, as well as violet flavours. Its berries yield high quality cellar wines.
Ingredients
The eggs:
- 4 eggs
- 3 tablespoon of flour
- 200ml white wine vinegar
- 200g parmesan
- 200g breadcrumbs
The Mondeuse sauce:
- ½ bottle of Mondeuse
- 1 garlic clove
- 1 sprig of rosemary
- 20g sugar
- 10g butter
The vegetables:
- 24 silverskin onions
- 8 white mushrooms
- 10g butter
- Juice of 1 lemon
- salt, pepper
Preparation
The eggs:
Break an egg into a ramekin, then pour into a pan of unsalted boiling water and white vinegar, while swirling the water around.
Cook for 3min.
Drain.
Repeat the process for each egg.
Breadcrumb the eggs.
The Mondeuse sauce:
Place the red wine, sugar, sprig of Rosemary and a crushed garlic clove in a saucepan.
Reduce slowly until the mixture reaches a syrupy consistency.
The vegetables:
Cook the white mushrooms in a little water, 10g of butter and a dash of lemon juice.
To cook the silverskin onions, cover with water, add a pinch of sugar and 10g of butter.
Salt, pepper and gently cook until all of the water has evaporated.
Finish reducing the Mondeuse sauce with 10g of butter.
Fry the eggs for 2 to 3min at 180 °C.
Place the Mondeuse sauce and the vegetables in a shallow bowl, and top with the battered eggs.
Finish seasoning the eggs with a pinch of fleur de sel salt.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.
Wine suggestion
The chef's trick
The secret to perfect poached eggs! Be careful, your eggs must be very fresh. The little extra: never add salt to your water, use white vinegar instead.