Spinat og egg à la beaujolaise
Added by Ingrid Bakke
A Paul Bocuse classic: poached eggs on sautéed spinach with a beaujolais red wine mayonnaise and crispy fried leeks. An elegant brunch or light dinner that pays homage to one of France's greatest chefs and his beloved Beaujolais region.
Servings
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Ingredients
4egg
1000 mlwater
100 mlvinegar7%
4 tbspmayonnaise
200 mlBeaujolaisred wine
1 tbspsherry vinegaror red wine vinegar
1 tspsugar
250 gspinachyields 100 g cooked
50 gclarified dairy butter
50 mlolive oil
4 sliceswhite breador white bread, crusts removed
1leek
4 tbspvegetable oil
1 bunchfresh herbschervil, chives, or parsley
Instructions
1
Clean and slice the leek into thin strips. Fry in hot oil until golden brown. Drain on kitchen paper and season lightly with salt.
2
Bring 1 liter of water to a boil and add the vinegar. Crack each egg into a small cup. Slide one egg at a time into the center of the simmering water. Poach for about 3 minutes, then transfer to ice water to stop cooking. Drain on kitchen paper and trim any ragged edges with a small knife. Set aside.
3
Reduce the red wine with a pinch of sugar until it reaches a near-syrupy consistency. Stir in the mayonnaise and season with salt, vinegar, and a few drops of raw red wine to adjust consistency.
4
Fry the bread slices in clarified butter and olive oil until golden on both sides. Warm the cooked spinach in olive oil until it has a good consistency. Spread the spinach over the fried bread.
5
Place a poached egg on each spinach toast. Spoon the red wine mayonnaise generously over the eggs. Top with fried leeks and chopped fresh herbs. Serve as is, or cut through the eggs to let the yolks run.
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