Bouguignon Eggs

  • serves 0

Courtesy of Giovanni Apollo of Apollo World Restaurants, Montreal, Quebec.

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Directions for: Bouguignon Eggs


1 large diced onion

½ lb(s) minced bacon

½ bulb minced garlic

10 minced white mushrooms

1 cup veal stock demi-glaze

½ glass good quality red wine

4 eggs

½ cup white vinegar

salt and pepper


1. In a frying pan, sauté the onion and bacon stirring often, for five minutes. Add the garlic and mushrooms and continue to stir for three minutes. Remove the fat. Turn up the heat, cook for 30 more seconds, then add the veal stock and red wine. Reduce the heat and let the sauce simmer softly for 10 minutes or until the sauce is reduced and smooth. Add salt and pepper.

2. While you are making the sauce, add white vinegar to a saucepan full of water and poach eggs. Place a poached egg on a lightly fried strip of bread and top with sauce. Serve with a light green salad.

See more: Eggs/Dairy, Saute


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