- Cook Time
- Prep Time
- 4 ServingsServings
- 1/2 quart of a light/medium Pinot Noir
- 1 leek, cleaned and thinly sliced
- 1 onion, peeled and thinly sliced
- 1 carrot, peeled and thinly sliced
- 1/2 stick celery, cleaned and thinly sliced
- 2 cloves garlic, peeled
- 1 teaspoon sugar
- A bouquet made with 1 bay leaf, 1 sprig thyme, 3 sprigs parsley, 1 sprig thyme, tied with string
- Whole peppercorns
- 3 tablespoons butter (or oil for a pareve version)
- 1 tablespoon potato starch
- 8 fresh eggs
- 1 tablespoon wine vinegar
- Pinch of Salt
1. Pour the wine into a pan with the leek, onion, carrot and celery, the slightly pressed garlic, the sugar, herbs, and . tablespoon whole peppercorns and a pinch of salt.
2. Bring to a boil, lower the heat and allow to simmer for about 15-20 minutes or until reduced to half.
3. In the meantime, soften the butter in a saucepan, and stir in the potato starch with a fork or small whisk. Very gradually, and on low heat, pour the wine reduction through a fine sieve or cheesecloth into the butter-starch mixture, whisking often and amalgamating before adding more liquid. Keep whisking and simmering on low heat for a few minutes until the sauce thickens.
4. Poach the eggs for 3 minutes in water acidulated with the vinegar, remove them with a slotted spoon, and arrange on a platter (you can blot them with paper towel if they are too wet). Pour the sauce on the eggs, leaving some white showing, or spoon sauce on plate and place eggs on top. Decorate with fresh parsley.