Eggs Baked in Red Wine
- 4 (12inch) slices Lunds and Byerlys Artisan Roasted Garlic Bread, sliced in half crosswise
- olive oil
- 6 slices bacon
- 1/4 cup minced shallots
- 2 cups fruity red wine such as Beaujolais
- 1 (14ounce) can 33% less sodium chicken broth
- 2 tablespoons unsalted butter, room temp.
- 1 tablespoon all-purpose flour
- 1/2 teaspoon Kosher Salt
- 1/8 teaspoon freshly ground black pepper
- 4 Eggs
- 2 tablespoons chopped fresh chives, flat-leaf parsley and tarragon
An unusual combination of eggs and red wine makes this an elegant entrée.
- Lightly brush bread slices with olive oil. Arrange on baking sheet and bake in preheated 350 F oven until lightly toasted, about 15 minutes. Remove from baking sheet. In large skillet, cook bacon over medium heat until crisp. Drain on paper towels, crumble when cooled, set aside. Discard all but 1 tablespoon bacon drippings from pan. Add shallots. Cook over medium heat, stirring often, until softened, about 3 minutes. Add wine and increase the heat to high. Bring to a boil and cook, stirring to scrape the browned bits from bottom of skillet and until reduced to 1/2 cup. Add chicken broth and return to a boil. In a small heatproof bowl, combine the flour and butter into a smooth paste. Whisk 1/4 cup of boiling liquid into the flour mixture and blend until smooth. Empty flour mixture into skillet and boil, whisking constantly, until slightly thickened, about 2 minutes. Add salt and pepper. Arrange 2 bread slices each in the bottom of 4 1-cup ramekins. Divide the red wine sauce equally among the 4 ramekins. Carefully break 1 egg on top of each ramekin. Arrange the ramekins on a sheet pan and bake in the middle of preheated 350 F oven until the eggs are just set (15-20 minutes). Sprinkle with crumbled bacon and fresh herbs.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.