Le Foodist Paris Cooking Class

How To Easily Make Poached Eggs In Red Wine Sauce In Only Ten Steps

Poached eggs in red wine sauce (for four servings) :

Preparation : 15 minutes

Cooking : 45 minutes


  • 6 eggs
  • 100g smoked bacon
  • 100g button mushrooms
  • 1 onion
  • 1 garlic clove
  • 1 tablespoon flour
  • 1 tablespoon vinegar
  • 50cl red wine
  • 1 bouquet garni (a bundle of aromatic herbs including at least thyme, bay leaf and parsley)
  • 1 sugar piece
  • Butter
  • Salt
  • Pepper
  • White bread / baguette


  • Dice the smoked bacon. Chop the onion, the button mushrooms and the garlic clove finely.
  • In a pan, melt a butter knob and brown the button mushrooms.
  • In another pan, brown the smoked bacon and the onion.
  • Sprinkle the bacon and onion with the flour and stir gently.
  • Add the red wine, the bouquet garni, the mushrooms from ther other pan, the chopped garlic and the sugar piece. Salt and pepper.
  • Cook over low heat for 45 minutes to boil down. The sauce must become creamy.
  • To make your croutons : cut your bread into tiny pieces and brown them in a pan with butter or oil.
  • Before serving, bring water to a boil, add a tablespoon vinegar.
  • Crack your eggs in boiling water to poach them. It should take about 3 to 5 minutes maximum.
  • To plate up : spread croutons in a plate, the poached eggs over and pour the sauce, done !

Personal tips

A dry red wine is highly recommended with your poached eggs in red wine sauce !