Eggs in Red Wine

Cook Time 1 hour

Servings 4

Ingredients

120g speck, cut into 3 cm lardons

2 thick slices sourdough bread, crusts removed, cut into 1.5 cm cubes

2 tbsp white vinegar

4 extra fresh free range eggs

1 small handful of chives, finely snipped

Salt and pepper

Red Wine Sauce

750ml red wine (I used a pinot noir)

2 French shallots, thinly chopped

250ml chicken stock

10g butter, softened

2 tsp plain flour

Method

To start on the red wine sauce, put the wine, shallot and thyme in a saucepan, bring to the boil and reduce by two thirds for 25-30 minutes then add the stock and reduce for a further 15-20 minutes. Discard thyme.

Mix the butter and flour together to form a paste. Bring the sauce to a simmer and, piece by piece, whisk in the butter until the sauce thickens and becomes glossy, about 5–7 minutes. Reserve and keep warm.

Cook the speck in a frying pan over medium for 5–6 minutes until the fat begins to render. Now add the croutons and once both speck and croutons are golden and crispy, remove from the pan and drain on paper towel.

Bring a large saucepan of water to the boil, add the vinegar, then turn down the heat to low. Gently crack the eggs individually into a glass and, one at a time, slip into the simmering water. Poach for 3 minutes until just set, then remove with a slotted spoon and drain on paper towel. Season the eggs with salt.

To serve, add two heaped spoonfuls of the sauce into shallow bowls. Top with eggs, the lardons and croutons. Sprinkle over chives to garnish.