Farm Eggs Poached in Pinot Noir with Smoked Bacon, Portabella, and Rosemary

farm eggs poached in pinot noir with bacon
Photo by Jennifer Hitchcock

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2 servings

  • 4 slices smoked bacon, diced
  • 1 shallot, chopped fine
  • 2 garlic cloves, chopped fine
  • 1 large portabella mushroom, gills removed and diced
  • 4 cups Pinot Noir (or preferred red wine), divided in half
  • 2 cups chicken stock
  • 1 tablespoon butter
  • 1 teaspoon fresh rosemary, chopped
  • 2 large farm eggs
  • 2 thick slices baguette bread, toasted
  • Salt and white pepper
  • 4 fresh chervil sprigs for garnish
  1. In a medium sauté pan, heat diced bacon. Sear until half crispy. Lower heat and add shallots and garlic. Cook 2−3 minutes, without browning. Add portabella and cook for 2 more minutes.
  2. Add 2 cups of red wine. Reduce by half. Add chicken stock, cooking until a thick sauce-like consistency begins to form. Stir in butter and chopped rosemary. Set aside.
  3. In a small saucepot, bring the other 2 cups of red wine to a boil. Crack eggs into a bowl and then gently pour them into simmering red wine to poach to your liking.
  4. Place bread in middle of each plate with poached egg on top. Season with salt and pepper, if needed. Spoon wine sauce over eggs gently. Garnish with chervil sprigs.
  • from Chef Bob Waggoner of Watermark Restaurant in Nashville, Tennessee

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