Walt's Poached Eggs in Wine Sauce

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Chef Eden Valley Farms
Source: Randy Saunders Hatchery Division
Cook Time: Number of Servings: 6

 2 Tbsp Butter
 1/2 Clove Garlic
 1 Whole Onion, chopped
 2 Tbsp Celery, finely chopped
 1/2 Pound Chicken Livers,chopped
 1 Whole Bay Leaf
 To taste Salt
 To taste Pepper
 1 Cup Dry Red Wine
 6 Slices Bread, toasted
 6 Whole Eggs
 1 Cup consomme

Place butter in sauce pan and add garlic.  When butter is hot
add onion, celery, chicken livers (or liver sausage), bay leaf,
salt, pepper, consomm√© and red wine.  Simmer gently for 15
minutes.  Meanwhile toast and butter bread, keep warm.  After
sauce has simmered, sprinkle with 1 tbsp. flour and blend well.
Strain sauce in to another saucepan, bring to a gentle boil,
and poach eggs until the whites have set.  Serve poached
eggs on toast with sauce.
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