Ingredients with Measurements:
- 6 large eggs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups sliced mushrooms
- 1 cup red wine
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion and minced garlic and sauté until onion is translucent.
3. Add sliced mushrooms and cook until they release their moisture and start to brown.
4. Pour in red wine and beef broth and bring to a boil.
5. Stir in tomato paste, dried thyme, dried rosemary, salt, and pepper.
6. Reduce heat to low and simmer for 10 minutes.
7. Crack eggs into the skillet, spacing them evenly.
8. Cover the skillet with a lid and cook until the egg whites are set but the yolks are still runny, about 5-7 minutes.
9. Garnish with chopped parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering; low heat for cooking eggs.
Serving size:
Serves 3-4 people.
Nutritional information:
Calories per serving: 240
Fat: 16g
Protein: 12g
Carbohydrates: 7g
Fiber: 1g
Sugar: 3g
Sodium: 470mg
Substitutions for ingredients:
- Use vegetable broth instead of beef broth for a vegetarian version.
- Use white wine instead of red wine for a lighter flavor.
- Use fresh herbs instead of dried herbs if available.
Variations:
- Add cooked bacon or sausage for a heartier dish.
- Serve over gluten-free toast or rice for a more filling meal.
Tips and tricks:
- Make sure to space the eggs evenly in the skillet to ensure even cooking.
- Use a lid that fits tightly to trap the steam and cook the eggs faster.
- Use a non-stick skillet to prevent the eggs from sticking.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a skillet over low heat until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter for sharing.
Garnishes:
Chopped parsley, chopped scallions, or grated Parmesan cheese.
Pairings:
Serve with a side salad and crusty gluten-free bread.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or steamed rice.
Troubleshooting advice:
- If the eggs are not cooking evenly, move the skillet around on the stove to distribute the heat.
- If the sauce is too thin, simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the eggs until the whites are set and the yolks are runny to prevent foodborne illness.
Food history:
Eggs Bourguignon is a variation of the classic French dish Beef Bourguignon, which is a stew made with beef, red wine, and vegetables.
Flavor profiles:
Savory, rich, and slightly tangy from the red wine.
Serving suggestions:
Serve hot as a main dish for breakfast, brunch, or dinner.
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Region: French