Eggs in red wine

Ingredients

• eggs - 2 pcs.
• romaine lettuce - 50 g
• honey bread - 20 g
• semi-sweet red wine - 200 g
• butter - 30 g
• Chavrou cheese - 15 g
• dill - 5 g
• sugar - 20 g
• salt, pepper to taste

Cooking

Step 1

To prepare poached eggs in boiling red wine, add a couple of drops of table vinegar, for better protein clotting, stir, make a funnel, stir for about a minute. Then break the egg and boil for 4 minutes in wine.

Step 2

Lettuce leaves blanch in boiling water for 10 seconds, then fry in a pan in butter for 30 seconds.

Step 3

Evaporate 50 g of red wine, add a teaspoon of sugar, evaporate and tighten with butter to obtain a uniform consistency.

Step 4

Put the eggs on a plate on romaine lettuce leaves, pour over, decorate with sauce on top and put the chavru cheese quenelles. Top with a crust of honey bread and dill.