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Civet of Eggs

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Source: The Heritage of French Cooking

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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  Serves 2

This fourteenth-century recipe is taken from the Menagier de Paris, where it appears as cives d'oeufs ("stewed" eggs). The vinegar and wine sauce is curiously reminiscent of another Burgundian regional dish, the meurette, and also of oeufs en matelote (eggs in red wine sauce). The eggs are poached rather than fried in their dishes, but the tradition is the same.

RECIPE INGREDIENTS

2 tablespoons vegetable oil

3 onions (about 8 oz), thinly sliced

4 pinches sugar

1 tablespoon balsamic vinegar or aged wine vinegar

3 tablespoons dry red wine

salt and freshly ground pepper

4 small eggs

DIRECTIONS

Heat the oil in a large nonstick saute pan. Add the onions and brown, stirring, over high heat. Lower the heat and simmer for 12 minutes. Add 2 tablespoons of water and the sugar and cook for 3 minutes more.

Add the vinegars and cook until they evaporate. Add the wine and salt and pepper to taste. Break the eggs, one by one, into a cup and add them individually to the saute pan. Cook for 1 minute and remove from heat.

TO SERVE: Divide the egg ragout between 2 plates and serve immediately, with toast.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Serves 2

Calories:

298

Fat. Total:

21g

Fiber:

Carbohydrates, Total:

13g

Sodium:

100mg

% Cal. from Fat:

63%

Cholesterol:

314mg

Protein:

11g

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