Eggs with Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 9.2 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 274 mg | (7 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 295 mg | |||
| Complete sugar | 5 g |
Preparation steps
For the sauce, peel 1 shallot and finely chop. Rinse the mushrooms and cut into slices. Mix both together with the thyme. Add the red wine and port wine and simmer until slightly syrupy. Strain through a fine sieve into a saucepan and cook over low heat while stirring. Add 120 grams (approximately 8 tablespoons) of cold butter in pieces. Season with salt, pepper and sugar.
Peel the remaining shallots and cook slowly until golden brown in a hot pan in the remaining butter.
Boil about 1 liter (approximately 4 1/4 cups) of water, add the vinegar and remove from heat. Break the eggs individually into a cup and gently slide into the vinegar water. Poach for 4-5 minutes (water should not boil).
Pour the sauce and shallots on warmed plates. Lift the eggs out of the pot with a slotted spoon from the water and place when drained on the shallots.
Serve to taste with a baguette.
