Eggs poached in Beaujolais: Ouefs a la Beaujolaise

Name: Eggs poached in Beaujolais: Ouefs a la Beaujolaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stalk celery; 1 sprig thyme; 1/4 bay leaf; 1 leek, white part only; 4 tablespoons softened unsalted butter; 2 tablespoons all-purpose flour; 12 baby onions, peeled; 1 bottle Beaujolais; 1 clove garlic, crushed, plus 1 clove, split in 1/2; 8 eggs; Salt and ground white pepper; 4 pieces toast, 3 by 3 inches in size

Servings: persons

1 stalk celery
1 sprig thyme
1/4 bay leaf
1 leek, white part only
4 tablespoons softened unsalted butter
2 tablespoons all-purpose flour
12 baby onions, peeled
1 bottle Beaujolais
1 clove garlic, crushed, plus 1 clove, split in 1/2
8 eggs
Salt and ground white pepper
4 pieces toast, 3 by 3 inches in size

1
Make a bouquet garni by placing the celery, thyme, bay leaf, and leek white together.
2
Tie with twine to form a bundle.
3
Make the beurre manie by placing 2 tablespoons of softened butter in a small bowl with the flour and mix the 2 together with your fingers until smooth.
4
Break the mixture into pea-sized pieces and reserve.
5
Melt the remaining 2 tablespoons of butter in a saucepot.
6
Add the onions and cook to color lightly.
7
Then add the wine, crushed garlic, and bouquet garni.
8
Bring to a boil, lower the heat immediately, and simmer uncovered for 20 minutes.
9
Lift the onions and bouquet garni out with a slotted spoon and discard.
10
Strain the wine through a sieve and return it back to the pan.
11
Heat until simmering.
12
Break an egg into a teacup, and then slide it gently into the hot wine.
13
You can poach up to 4 eggs at 1 time.
14
Poach the eggs for 4 minutes, them lift them out with a slotted spoon.
15
Place them on a plate and cover with aluminum foil to keep warm while poaching the second batch of eggs.
16
Place these eggs on a plate and cover with foil as well.
17
Add the beurre manie to the wine and bring it to a boil, stirring constantly.
18
Season the sauce with salt and pepper.
19
Rub 1 side of each piece of toast with a piece of garlic.
20
Place the toast into the bottom of shallow bowls.
21
Place 2 eggs on top of each piece of toast.
22
Spoon the Beaujolais sauce over the eggs and serve.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 stalk celery, 1 sprig thyme, 1/4 bay leaf, 1 leek, white part only, and more.

Yes, Eggs poached in Beaujolais: Ouefs a la Beaujolaise falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!