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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.
- 2 tablespoons vegetable oil
- 3 onions (about 8 ounces), 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
- Toast, for serving
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 vinegar and cook until it evaporates. 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.
nutrition information per serving
298 calories; 21g total fat; 314mg cholesterol; 100mg sodium; 13g carbohydrates; 2g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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