Poached eggs with red wine sauce

Serves: 2 – Prep time: 20 min – Cooking time: 10 min


  • 2 slices Italian bread
  • 1 cup (250 ml) red wine 
  • 2 large eggs
  • 2 tbsp (15 g) butter 
  • ¼ cup (60 ml) vegetable broth 
  • 1 tbsp flour
  • Salt and pepper to taste
  • Chopped parsley


  1. Lightly toast the bread slices, place them on serving plates, and set aside.

For the poached eggs:

  1. Pour the wine into a saucepan and take it to a boil over medium heat (5 on the cooktop) for 3 minutes. Reduce the heat to low (2 on the cooktop), and keep at a simmer. 
  2. Break the first egg in a little bowl and slide it into the simmering wine. Do the same with the other one and gently poach the eggs, bringing the white around the yolk with a wooden spoon.
  3. Carefully lift the poached eggs from the wine with a slotted spoon and set one on each slice of toast.

For the sauce:

  1. Add the butter to the wine in the pan and mix until the butter is melted.
  2. In a small bowl, whisk together the broth and flour, then add to the wine and mix.
  3. Heat the mixture over low heat, stirring continually with a wooden spoon until the sauce thickens. Season to taste with salt and pepper.  
  4. Coat the poached eggs with the sauce, sprinkle with parsley, and serve immediately.