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Eggs in red wine
How to cook Eggs in red wine
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.
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