Recipe: Eggs in Red Wine

  • 2 – Shallots finely diced
  • 1 – Carrot finely diced
  • 1 oz. – Butter

Sweat the shallots & carrots in the butter then add:

  • ½ Bottle – Red wine (Burgundy Pinot Noir or other red)
  • 2 oz. – Dijon Cassis (20°) (Black Currant Liqueur)

Reduce by half.

Thicken the sauce with a mixture of :

  • 2 oz – Butter
  • 2 oz. Pain d’Epices (or Honey Cake or spice cake)

This acts as a « beurre manie » this will thicken the sauce add gradually.

Cook to the desired consistency and strain. Add salt and pepper to taste.

Poach the egg and place on a toasted slice of baguette which has been spread with Dijon Mustard.Pour the sauce around the egg and garnish with fresh ground pepper. Serve hot !

More info:

You can make these recipes and many more with Chef Alex Miles at either of his two spacious kitchen locations ; Luxury Flat in Dijon, a 17th century demure in the heart of the city (External link) or Château de Barbirey, a lush 15 acre estate near Dijon (External link)

All classes are personalized and given only on demand. You get to visit the market, select the foods, make a full meal; starter, main dish&dessert or a have a full day of pastry making. Look at his site (External link) or contact directly a></a (External link)

Chef Alex cooks exclusively on Lacanche Stoves (External link) and uses only SEB kitchen appliances (External link)