Egg in red wine sauce "Paris Sparrow"

Description

In this recipe merged two of the most popular delights of French gastronomy: soft poached egg and wine sauce "Merrett". Add to this crisp bread and get the typical brunch Parisian Bohemia. This dish, I dedicate delightful and inimitable Edith Giovanna Gassion. Once in France, she took the public, becoming known under the stage name Piaf, that Parisian jargon for "Sparrow". Edith's life is a dramatic story in which there were tragic moments, and crazy love, and dazzling glory. Still for the millions of her voice — the symbol of France, and the songs are brilliant classics which has no power over time.

Ingredients

Chicken egg

2 piece
Bread

2 slice
Dry red wine

200 ml
Bacon

50 g
Onion

0.5 piece
Shallots

1 piece
Garlic

1 tooth
Flour

1 Tbsp
Vinegar

120 ml
Thyme
Salt
Black pepper

Cooking

All "g" of this dish in a traditional French sauce "Merrett". For its preparation we will need red wine, a few slices of smoked bacon, common onion, shallot, clove of garlic and a little flour.

Finely chop bacon, onions, both cut into thin half-rings, grind the garlic. Put all in a deep pan and fry 10 minutes on medium heat. Oil is not needed as the bacon will provide enough grease.

Once the onions become translucent, zazharku sprinkle with flour, mix thoroughly.

Topped up with wine. A little salt and pepper.

Stir again and leave to stew under the lid on very low heat for 20 minutes.

At this time, prepare the eggs. It will be known to you poached eggs which I consider one of the greatest inventions of the French cuisine! Many chefs around the world are constantly improving their method of preparation. I will talk about, which is very attracted to me and always gives wonderful result. Now, carefully (not to damage the yolk) the egg in a separate bowl. If a few eggs, take a separate bowl for each and boil them will in turn.

Put to boil water (quite a number, about two liters). Pour in a pot of water half a Cup of vinegar. One of the secrets is that it is impossible in any case to salt water, otherwise the egg white will spread across the pan "rags".

Vinegar, water, bring to a boil and adjust the heat. The water should boil very quiet, a little bubbly.

Take a spoon and spin the water so that the center formed a quick funnel.

Pour it in the center of the crater the egg. You will see that it is carefully collected into a lump. Leave to simmer for one to two minutes.

Take out the egg from the pan with a slotted spoon and place on a paper towel to leave all the water.

On a dry pan fry the bread.

Spread on bread poached egg.

Pour wine sauce and decorate with sprigs of thyme.

Look how perfect readiness got poached eggs!

You can start the meal. Slowly and with pleasure! The disclosed window wide open, Sunny Bunny running around the mirrors and in the corner spinning plate, and the shrill voice of Edith again and again sings “Padam...padam...pad am... Il arrive en courant derrière moi Padam...padam...pada m... Il me fait le coup du souviens-toi”

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