Eggs in Red-Wine Sauce


Eggs in Red-Wine Sauce

Prep Time: 40 Mins Total Time: 40 Mins


  • 3 strips bacon, cut crosswise into 1/2-inch-thick pieces 
  • 4 ounces chanterelle mushrooms, sliced if large 
  • 8 small cipollini onions, peeled 
  • 2 teaspoons fresh thyme 
  • 2 cups dry red wine 
  • 4 large eggs 
  • 3/4 cup demi-glace or rich veal stock 
  • 1 tablespoon unsalted butter 
  • Coarse salt and freshly ground pepper 
  • 4 large slices (3/4 inch thick) Tartine Country Bread


  1. Cook bacon in a medium skillet over medium-high heat, until fat renders but bacon is not yet crisp, about 5 minutes. Transfer to paper towels using a slotted spoon. Let drain.
  2. Add mushrooms, cipollini onions, and thyme to skillet, stirring. Cook until mushrooms and onions are soft and lightly browned, about 7 minutes. Stir in reserved bacon.
  3. Bring wine to a gentle simmer in a small straight-sided skillet. Break each egg into a ramekin, then gently slide each into wine. Remove from heat. Let stand, covered, until whites are opaque and yolks are cooked as desired, about 4 minutes for soft yolks. Transfer to paper towels using a slotted spoon.
  4. Bring remaining wine to a boil, and cook until reduced to 1/4 cup, about 12 minutes. Meanwhile, bring demi-glace to a boil in a small saucepan, and cook until reduced to 1/2 cup, about 5 minutes. Stir in 3 to 4 tablespoons reduced wine. Reduce heat to low, add butter, and whisk until melted. Season with salt and pepper. Return eggs to sauce to warm.
  5. Toast bread. Top each slice with 1 egg, some of the mushroom mixture, and sauce.