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    sunday supper

    Recipe for eggs in red wine sauce

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4

    You need to cook the eggs in two batches. By warming the plates, the sauce stays hot and gives you time to poach the second batch.

    2cups beef burgundy sauce
    3tablespoons butter
    ½cup cooked bacon pieces
    Salt and pepper, to taste
    1tablespoon distilled white vinegar
    4slices country bread, well toasted
    2tablespoons chopped fresh parsley

    1. Set the oven at 200 degrees. Place 4 plates in the oven.

    2. In a large saucepan, heat the sauce. Stir in the butter until melted.


    3. In a dry skillet over medium-high heat, warm the bacon, stirring often, for 2 minutes or until hot.

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    4. Bring a large pot of salted water to a boil. Add the vinegar and reduce heat to a very low simmer. Crack 4 eggs into 4 small bowls. Carefully tip each egg into the simmering water. Cook for 4 minutes, or until whites solidify but the yolks are still runny.

    5. Remove plates from oven. Set 1 piece of warm toast on each. Spoon some of the sauce on, leaving a small amount to spoon over the eggs. With a slotted spoon, remove eggs from the water and transfer 2 to each plate. Add remaining 4 eggs to the water, and poach as before. Remove and transfer to the plates.

    6. Spoon remaining sauce on, garnish with parsley, sprinkle with bacon, salt, and pepper. Serve with a salad.

    Karoline Boehm Goodnick