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Eggs Sur Le Plat With Wine Sauce

21st.Century.Chef's picture
Ingredients
  Red wine 700 Milliliter
  Onions 2 Medium, finely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Beurre manie 2 Tablespoon
  Sugar 1 Teaspoon
  Eggs 8
Directions

GETTING READY
1. Preheat the to 350 degree F
2. Grease 8 ramekin or cocotte dishes with oil or butter.

MAKING
3. In a saucepan, combine the wine, onions, garlic, salt and pepper.
4. Place the pan over a medium flame and boil the liquid for 5 minutes.
5. Whisk in cubes of cold beurre manie, stirring continuously until well blended.
6. Reduce the heat and simmer the sauce, stirring frequently, until it thickens.
7. Take pan off the heat, taste and adjust seasoning and add sugar if required.
8. Spoon the sauce into the prepared ramekin dishes and cool slightly.
9. Break 1 egg at a time in a saucer.
10. Carefully slide one egg into each dish.

FINALIZING
11. Arrange the ramekin moulds on a baking sheet and place in the preheated oven. Bake the eggs for about 10-15 minutes till whites set.

SERVING
12. Remove from the oven and serve the eggs in the dishes accompanied with hot rolls or butter toasts

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
8

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