Audible Groaning Eggs a la Julia
Posted On February 18, 2016
Give this delightful brunch recipe a try.
For the sauce:
- 2 cups (500ml) rich beef stock (or chicken stock, in a pinch)
- 2 cups (500ml) red wine
- 1 bay leaf
- 1 sprig fresh thyme
- 1 small shallot, minced
- 1 medium carrot, peeled and diced
- pinch cayenne pepper
- pinch black pepper
- 4 tablespoons (60g) unsalted butter, at room temperature, divided
- 2 tablespoons flour
For the garnish:
- 4 ounces (120g) smoked bacon, cut into 1/2-inch pieces
- 8 ounces (240g) small button mushrooms, halved
- salt
For the eggs:
- 8 eggs
- 1 teaspoon vinegar
To serve:
- 8 slices pain de campagne, or any hearty country-style bread
- 1 large clove garlic, halved
- fresh thyme, for garnish
For the sauce, combine the stock, wine, herbs, shallots, carrot and seasonings in a heavy-bottomed pot and bring to a boil over medium high heat. Boil rapidly until the liquid has reduced to two cups (500ml). Strain out the shallots and herbs. Blend 2 tablespoons of the butter with the flour, working them together into a smooth paste. Off the heat, whisk the butter-flour mixture into the wine. Return it to the heat and boil for about 30 seconds, until thickened. Cover and set aside.
While the wine mixture is boiling, heat a frying pan over medium-high heat and cook the bacon pieces until crisp. Remove to a paper towel with a slotted spoon. Add the mushrooms to the bacon fat in the pan and fry until golden-brown, about 5 minutes. Season lightly with salt and set aside.
To poach the eggs, bring a saucepan with water to a depth of 2 inches to a gentle simmer. Add the vinegar. Break the eggs one at a time into a small bowl or ramekin and gently tip them into the water. Poach each egg for 3-4 minutes, until the white is cooked but the yolk is still runny. Remove with a slotted spoon to a bowl of warm lightly-salted water (or, if you’re going to be serving them immediately, just to a plate).
Just before serving, toast the slices of bread and rub each one with the cut side of a garlic clove. Rewarm the sauce and whisk in the remaining 2 tablespoons butter. Taste and correct the seasoning if needed.
To serve, place place two slices of bread on each plate. Top each one with a poached egg. Divide the sauce between the plates, and top with the fried mushrooms and bacon. Garnish with some fresh thyme and serve immediately.
Source: Adapted from Mastering the Art of French Cooking: Vol I, by Julia Child
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