← All recipes

🍽️ Poached Eggs with Vegetable Red Wine Sauce

346 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 2 carrots
• 300 g celeriac
• 1 stalk leek
• 2 tbsp olive oil
• 1 bay leaf
• 2 cloves
• 300 ml dry red wine
• 400 ml vegetable broth
• 4 eggs
• 50 ml vinegar
• 4 slices white bread
• basil (for garnish)

Instructions

1. 1. Peel the garlic cloves and chop them finely.
2. 2. Wash the carrots, peel them, and cut them into batons.
3. 3. Clean and peel the celery and dice it.
4. 4. Cut the leek lengthwise, wash it thoroughly, and slice it into rings.
5. 5. Heat the oil in a pot.
6. 6. Add the garlic and the prepared vegetables to the hot oil.
7. 7. Sauté the vegetables briefly.
8. 8. Add the bay leaf and the cloves.
9. 9. Deglaze the vegetables with the red wine.
10. 10. Let the sauce reduce for about 10 minutes over high heat.
11. 11. Pour in the broth.
12. 12. Let it simmer for another 10 minutes.
13. 13. Crack an egg into a small bowl or cup.
14. 14. Add the vinegar to 1 liter of barely simmering water.
15. 15. Gently slide the egg into the water.
16. 16. Shape the egg white around the yolk with a spoon.
17. 17. Poach the egg for about 4 minutes.
18. 18. Season the red wine vegetables with salt and pepper.
19. 19. Portion the vegetables onto the plates.
20. 20. Place one poached egg on top of each portion.
21. 21. Salt and pepper the eggs.
22. 22. Garnish the dish with fresh basil.
23. 23. Serve it with white bread.

Nutrition per serving

• kcal: 346
• Protein: 14 g · Fett/Fat: 11 g · Carbs: 35 g