Eggs Poached In Red-Wine Sauce (Les Oeufs Poches Au Vin Rouge)

Directions

1. 1
   Put the wine in a wide saucepan and add the shallots, garlic, carrots, bay leaf, thyme and parsley sprigs, peppercorns and honey.
2. 2
   Cut off the stems of the mushrooms and add them.
3. 3
   Set the caps aside.
4. 4
   Bring to the simmer and cook 15 minutes.
5. 5
   Strain the mixture and discard the solids.
6. 6
   Return the wine liquid to the saucepan.
7. 7
   Heat one tablespoon of the butter in a skillet large enough to hold the mushroom caps in one layer when they are added.
8. 8
   Add the mushrooms cap-side down.
9. 9
   Cook two to three minutes on one side or until golden brown.
10. 10
    Turn and continue cooking two to three minutes.
11. 11
    Remove from the heat.
12. 12
    Break each egg into a small bowl.
13. 13
    It is best to poach only four eggs at a time.
14. 14
    Bring the wine liquid to the simmer and carefully slide the eggs, one at a time, into the liquid.
15. 15
    Let simmer until the whites are firm and the yolks remain runny, about two to three minutes.
16. 16
    Carefully scoop out each egg, using a slotted spoon, and drain on absorbent paper towels.
17. 17
    Repeat with the remaining eggs and drain.
18. 18
    Arrange the croutons on a serving platter or arrange two croutons on each of four serving dishes.
19. 19
    Top each crouton with a poached egg.
20. 20
    Meanwhile, knead the remaining four tablespoons of butter with the flour.
21. 21
    Skim off and discard any egg remnants floating on the surface of the wine liquid.
22. 22
    Bring the liquid to the simmer and gradually add the butter-flour mixture.
23. 23
    Stir until the sauce is thickened.
24. 24
    Pour the sauce over the eggs on croutons and garnish with the mushrooms on the side.
25. 25
    Sprinkle each egg with chopped parsley and serve.