Poached Eggs with Red Wine Sauce [0001007]

Ingredients:

4 large eggs
1 cup red wine
1/4 cup beef or vegetable broth (gluten-free)
1 small shallot, finely chopped
1 tablespoon olive oil
1 tablespoon unsalted butter (dairy or dairy-free)
1 teaspoon sugar
Salt and black pepper, to taste
Chopped fresh parsley, for garnish

Instructions:

In a saucepan, heat the olive oil over medium heat. Add the finely chopped shallot and sauté until it becomes translucent, about 2 minutes.

Pour in the red wine and beef or vegetable broth. Add the sugar and a pinch of salt. Stir well and bring the mixture to a simmer.

Reduce the heat to low and let the sauce simmer gently for about 20-25 minutes, or until it has reduced by half and has a syrupy consistency. Stir occasionally.

While the sauce is simmering, fill a large saucepan with water and bring it to a gentle simmer. Add a splash of vinegar (about 1 tablespoon) to the water.

Crack each egg into a small bowl or ramekin. Carefully slide each egg into the simmering water one at a time. Poach the eggs for about 3-4 minutes for a runny yolk or longer if you prefer a firmer yolk.

Remove the poached eggs with a slotted spoon and place them on a plate lined with paper towels to drain any excess water.

Once the red wine sauce has reduced to your desired consistency, remove it from heat and stir in the butter until it's fully incorporated. Season with black pepper to taste.

To serve, spoon the red wine sauce onto plates, creating a pool for each poached egg. Place a poached egg on top of each pool of sauce.

Garnish with chopped fresh parsley for a burst of color and flavor.

Enjoy your elegant and gluten-free Poached Eggs with Red Wine Sauce!