Eggs Poached in Red Wine Recipe (2024)

Better yet ... using gravy from ... boeuf bourgignon, coq au vin ... basically anything that you cooked which has a nice wine based sauce. This is really about knowing how to use up perfectly good leftovers.

This was so incredibly easy and in about 20minutes prep to plate, it was both earthy and rich. I made this because it was crafted by Mark Bittman & he did not leave me wanting to change or alter it at all.

From Sam Sifton:Let the wine cook down quite a bit before sliding the eggs into it, and add some pats of butter to help increase the silkiness of the sauce.Add mushrooms?

I learned a variation of this when I lived in Paris. Yes make your toast, garlic toast. Poach the eggs in a good burgundy with a pinch of herbs de province. After the eggs are removed from the sauce quickly whisk in A bit of flour and water slurry to the wine and bring to a simmer to thicken and then pour that over the eggs on the garlic toast. Awesome. Garnish with fresh greens

Simple and amazing or simply amazing! The combination of the wine, grated cheese and egg yolk works beautifully together! Didn't have red wine, so used white. I've read most people cannot tell the difference especially in cooking. I'm sure the red makes for a better presentation but white works here just as well. I also used aged parmesan which was nice too. Fresh yoga bread cut into quarters worked out fine.

Only you can answer that since we don't know what you did, and the recipe's right there for you to walk yourself through mentally. Did you use good wine? Any time there's cooking wine or cooking sherry, don't use that stuff. The quality of the outcome with simple preparations depends on the quality of the ingredients. I have a Coravin so can take just what I need from a bottle, but before that I used to rely a lot on small bottles sold in four-packs from Sutter Home.

I'm crying from how beautiful this tasted - and so easy to make too!

Needed to beef it up a little for a day of cross country skiing ahead. I loved it, if my twists are not to much to be considered "this" recipe: c white wine, c homemade chicken broth, 1/2 c homemade white beans, parmreg, fresh basil, chunks of my fav olive bread (not stale, but crisped up in oven). Crazy that as an egg-lover I have never until today poached an egg au naturelle this way. Delicious, filling yet light, pretty.

We tried this recipe the other night. It turned out terribly. Not sure where our failure was...although we find poaching eggs hard (don't judge us too harshly). We used a pretty low end bottle of cabernet, simmered with rosemary and oregano, and the dish just came out bitter. Was our mistake the cheap wine?

Looked odd and tasted subpar. I would not recommend this recipe as-is, it's simply underwhelming. The fried bread tasted good on its own, but didn't connect with the eggs or wine. Probably depends on what wine you use, but mine tasted sour.The title says "easy", but this is definitely an advanced recipe.

Used what I thought was a nice Pinot Noir, afterward realized it was actually a cheap Cab Sav. The result is a dish I would not recommend anyone consume expecting a particularly pleasant experience.

Can't wait to try this as it's so close to making a reduction of butter and red wine vinegar to pour over fried eggs, a treat I enjoy 3-4 times a week.

I learned a variation of this when I lived in Paris. Yes make your toast, garlic toast. Poach the eggs in a good burgundy with a pinch of herbs de province. After the eggs are removed from the sauce quickly whisk in A bit of flour and water slurry to the wine and bring to a simmer to thicken and then pour that over the eggs on the garlic toast. Awesome. Garnish with fresh greens

waste of good red wine. This is just poached eggs with fried garlic bread. next time i will use chicken broth and rub bread with garlics before frying. Cooked four minutes. My aged Parm did not “melt”into eggs and wine. Unattractive appearance. I notice photo covers egg with toast.

From Sam Sifton:Let the wine cook down quite a bit before sliding the eggs into it, and add some pats of butter to help increase the silkiness of the sauce.Add mushrooms?

Reduce wine and some butter for extra silky sauce.

Needed to beef it up a little for a day of cross country skiing ahead. I loved it, if my twists are not to much to be considered "this" recipe: c white wine, c homemade chicken broth, 1/2 c homemade white beans, parmreg, fresh basil, chunks of my fav olive bread (not stale, but crisped up in oven). Crazy that as an egg-lover I have never until today poached an egg au naturelle this way. Delicious, filling yet light, pretty.

Simple and amazing or simply amazing! The combination of the wine, grated cheese and egg yolk works beautifully together! Didn't have red wine, so used white. I've read most people cannot tell the difference especially in cooking. I'm sure the red makes for a better presentation but white works here just as well. I also used aged parmesan which was nice too. Fresh yoga bread cut into quarters worked out fine.

Better yet ... using gravy from ... boeuf bourgignon, coq au vin ... basically anything that you cooked which has a nice wine based sauce. This is really about knowing how to use up perfectly good leftovers.

I'm crying from how beautiful this tasted - and so easy to make too!

This was so incredibly easy and in about 20minutes prep to plate, it was both earthy and rich. I made this because it was crafted by Mark Bittman & he did not leave me wanting to change or alter it at all.