Charles Gifford said:Eggs in the coddlers, some salt and
pepper, a pat of butter and some snipped dill, then screw on the lid and
simmer to perfection. Yum! I am happy for the arrival of this idea. I did
this with smidgeon of Bordeaux once and I wish I could remember how I did
it!
That Bordeaux bit makes it a hybrid dish, I guess - oeufs cocotte en
meurette? A very nice idea, anyway. Here is a classic variation of
oeufs en meurette, from _Bistro Cooking_ by Patricia Wells. Might want
to coddle it, too.
Bubba Vic
Oeufs en Meurette (Poached Eggs with Red Wine Sauce)
1 carrot, peeled and cubed
2 shallots, minced
2 imported bay leaves
2 garlic cloves, minced
1 sprig of fresh rosemary or tarragon
2 cups (500 ml) full-bodied red wine, such as a Cotes-du-Rhone, Cahors,
or Madiran
8 slices French bread or any good homemade bread, cut into 1/2-inch (1.5
cm) thick slices, crusts removed, cut into even 3-inch (7.5 cm)
rounds with a biscuit cutter
2 garlic cloves, peeled and halved
1 tablespoon (1/2 ounce; 15 g) unsalted butter, softened
1 tablespoon all-purpose flour
2 tablespoons distilled vinegar
8 extra-large eggs, at room temperature
Salt and freshly ground black pepper
1. In a medium-size nonreactive saucepan, combine the carrot, shallots,
bay leaves, minced garlic, rosemary, and wine over high heat. Boil
until reduced by half, about 10 minutes. Strain the wine; discard the
vegetables and herbs. (This step can be done well in advance and the
wine refrigerated.)
2. Preheat the broiler.
3. Toast the bread on both sides until golden brown. Remove from the
oven and immediately rub on both sides with a cut garlic clove.
4. Complete the red wine sauce: On a plate, mash the butter and flour
together to form a well-blended paste (beurre manie). In a small
nonreactive saucepan, bring the reduced wine to a simmer. Carefully
whisk in the butter and flour paste, a little at a time, until the sauce
is lightly thickened and glossy. Remove from the heat and keep warm.
5. In two shallow 10-inch (25.5 cm) pans, bring 3 inches (7.5 cm) of
water and 1 tablespoon of vinegar to a boil. Turn off the heat and
immediately break 4 eggs directly into the water in each pan, carefully
opening the shells close to the water's surface, so the eggs slip into
the water in one piece. Immediately cover the pans with tight-fitting
lids to retain the heat. Do not disturb the pans. Allow the eggs to
cook for three minutes before lifting the lids. The eggs are ready when
the whites are opaque and the yolks are covered with a thin, translucent
layer of white.
6. While the eggs cook, place 2 toasts (croutons) on each of 4 warmed
plates. Using a flat, slotted spoon, carefully lift the eggs from the
water and place on top of the croutons. Spoon the wine sauce all
around, season with salt and pepper to taste, and serve immediately,
with additional toasted bread, if desired.
Yield: 4 servings
