Ingredients with Measurements:
- 4 eggs
- 1/4 cup red wine
- 1/4 cup beef broth
- 1/4 cup diced bacon
- 1/4 cup diced onion
- 1/4 cup diced carrot
- 1/4 cup diced celery
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp flour
- 1 tbsp butter
- 1 bay leaf
- Salt and pepper to taste
Special equipment needed:
- Large skillet with lid
- Whisk
Step-by-step instructions:
1. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same skillet, add the onion, carrot, and celery. Cook until the vegetables are tender, about 5 minutes.
3. Add the garlic and cook for another minute.
4. Stir in the tomato paste and flour and cook for 1-2 minutes.
5. Slowly whisk in the red wine and beef broth, making sure there are no lumps.
6. Add the bay leaf and bring the mixture to a simmer.
7. Crack the eggs into the skillet, making sure they are evenly spaced.
8. Cover the skillet and cook until the eggs are set, about 5-7 minutes.
9. Remove the skillet from the heat and sprinkle the bacon over the top.
10. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 11g
Carbohydrates: 6g
Protein: 12g
Substitutions for ingredients:
- White wine can be substituted for red wine.
- Chicken broth can be substituted for beef broth.
- Pancetta can be substituted for bacon.
- Shallots can be substituted for onion.
Variations:
- Add mushrooms to the vegetable mixture.
- Top with grated cheese before serving.
- Serve over toasted bread.
Tips and tricks:
- Make sure to whisk the wine and broth mixture well to avoid lumps.
- Use a lid to cook the eggs evenly.
- Remove the skillet from the heat before the eggs are fully cooked to avoid overcooking.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter.
Garnishes:
Sprinkle with chopped parsley or chives.
Pairings:
Serve with a side salad and crusty bread.
Suggested side dishes:
- Mixed greens salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggs are not cooking evenly, move the skillet around on the stovetop to redistribute the heat.
- If the sauce is too thick, add more broth or wine.
Food safety advice:
Make sure the eggs are fully cooked before serving.
Food history:
Eggs Bourguignon is a classic French dish that originated in the Burgundy region of France.
Flavor profiles:
Savory, rich, and slightly tangy.
Serving suggestions:
Serve as a main dish for breakfast, lunch, or dinner.
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Region: French