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
- 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.
- 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.
- 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.
- 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