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Yield: Serves 2
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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. |
RECIPE INGREDIENTS
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DIRECTIONS
Heat the oil in a large nonstick sauté 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.
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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 sauté pan. Cook for 1 minute and remove from heat.
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TO SERVE: Divide the egg ragout between 2 plates and serve immediately, with toast.
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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
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| Calories: | 298 |
Fat. Total: | 21g |
Carbohydrates, Total: | 13g |
| Cholesterol: | 314mg |
Sodium: | 100mg |
Protein: | 11g |
| Fiber: | 2g |
% Cal. from Fat: | 63% |
Fat, Saturated: | 0g |
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