Eggs can be poached in liquids other than water. A friend of mine used to make a hearty breakfast by poaching eggs in the gravy from the previous nights roast dinner. Served on toast, which soaked up the sauce, it was a substantial start to the day. These dishes may not always look beautiful but they are certainly tasty. This recipe makes a great brunch or a quick Sunday night tea.
This recipe should be scaled up for the number of people you are feeding.
Ingredients
| ¼ cup | Mushrooms |
| 1 | Bacon rasher |
| 1 Tbsp | Oil |
| 1 Tbsp | Butter |
| ½ cup | Beef stock |
| ½ cup | Dry red wine |
| 1 | Carrot |
| 1 stalk | Celery |
| 1 sprig | Fresh rosemary |
| 2 | Eggs (Main) |
| 1 optional | Flour |
| 1 tsp | Butter |
| 1 to garnish | Fresh parsley |
| 1 to serve | Bread |
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Directions
- Sauté some chopped bacon and mushrooms in a mix of oil and butter, keep warm.
- In a pot, measure out ½ a cup of beef stock and ½ a cup of red wine per person.
- Roughly chop a carrot and a few sticks of celery
- Add a small sprig of fresh rosemary or a pinch of dried.
- Simmer to reduce the liquid by a half.
- Strain out the aromatics and poach 2 eggs per person in the liquid.
- Remove the eggs with a slotted spoon, draining them on paper towel. Keep warm.
- Pour the liquid into the pan with the bacon and mushroom mix. Turn up the heat and reduce to a sauce consistency - you may want to thicken this with a little flour mixed to a smooth paste with cold water.
- Season and add a teaspoon of butter to gloss up the sauce.
- Ladle the sauce on to your plate, place the eggs on top, scatter with lots of parsley and serve with toasted rustic bread.
