Battered eggs in red wine sauce recipe
Among the 15 wine crus of the Savoie region, Mondeuse covers 12% of the total surface area given over to viticulture.
An historic, native Savoyard grape variety, Mondeuse adds its characteristic aromas of red fruits which can vary with age, as well as violet flavours.
Its berries yield high quality cellar wines.
3 tbsps. of flour
200ml of white wine vinegar
200g of parmesan
200g of breadcrumbs
The Mondeuse sauce:
½ bottle of Mondeuse
1 clove of garlic
1 sprig of rosemary
20g of sugar
10g of butter
24 silverskin onions
8 white mushrooms
10g of butter
Juice of 1 lemon
Break an egg into a ramekin, then pour into a pan of unsalted boiling water and white vinegar, while swirling the water around.
Cook for 3 minutes. Drain.
Repeat the process for each egg.
Breadcrumb the eggs.
<strong>The Mondeuse sauce.</strong>
Place the red wine, sugar, sprig of Rosemary and clove of crushed garlic in a saucepan.
Reduce slowly until the mixture reaches a syrupy consistency.
Cook the white mushrooms in a little water, 10g of butter and a dash of lemon juice.
To cook the silverskin onions, cover with water, add a pinch of sugar and 10g of butter.
Salt, pepper and gently cook until all of the water has evaporated.
Finish reducing the Mondeuse sauce with 10g of butter.
Fry the eggs for 2 to 3 minutes at 180 °C.
Place the Mondeuse sauce and the vegetables in a shallow bowl, and top with the battered eggs.
Finish seasoning the eggs with a pinch of fleur de sel salt.