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Monday, November 4

Baked eggs with livers & shallots in wine

Red wine
1 scant cup
1 sprig
Bay leaf
Shallot, finely sliced
Veal or chicken stock
¼ cup
Chicken livers, trimmed, cut into small pieces
Peanut oil
1 tablespoon

Pepper, freshly ground

Butter, softened
2 tablespoons
  1. Preheat the oven to 325°F. 
  2. In a small saucepan over medium-low heat, combine the wine, thyme, and bay leaf, and reduce by half. 
  3. Add the shallot and stock, and reduce until thick enough to coat the back of a spoon. 
  4. Discard the thyme sprig and bay leaf; set aside the wine mixture. 
  5. In a small skillet over medium-high heat, warm the oil, and then quickly sear the livers for 30 seconds. 
  6. Season, transfer to a bowl, and set aside. 
  7. Brush the inside of four ramekins (about 3 ¼-inches in diameter and 1 ½-inches deep) with butter, and season lightly with salt and pepper. 
  8. Combine the livers and wine, season to taste, and divide between the dishes. 
  9. Carefully tip an egg into each dish, and bake to your liking, about 10 to 13 minutes. 
  10. Place the dish on a plate, and serve with toast. 
Yield: 4
Recipe from Eggs by Michel Roux.

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