Poached egg in red wine sauce with brioche croutons

Name: Poached egg in red wine sauce with brioche croutons
Ingredients: 60 g Butter; 500 ml Red wine; 100 g Shiitake; 3 Thyme sprigs; 0.5 units.eetlepel Garlic; 100 g Oyster mushroom; 60 g Bacon; 100 g Onion; 0.5 units.theelepel Salt; 0.5 units.theelepel Pepper; 4 Eggs; Vinegar; Pickled onions; 130 ml Demi-glace; Extra butter; Water; Fresh parsley; Butter; Salt; Olive oil; Brioche

Poached egg in rich red wine sauce with brioche croutons, bacon, and mushrooms.

Ingredients

60gButter

500mlRed wine

100gShiitake

3Thyme sprigs

0.5units.eetlepelGarlic

100gOyster mushroom

60gBacon

100gOnion

0.5units.theelepelSalt

0.5units.theelepelPepper

Pickled onions

130mlDemi-glace

Extra butter

4Eggs

Vinegar

Water

Fresh parsley

Butter

Salt

Olive oil

Brioche

Preparation

Melt the butter in a pan and sauté the onion.
Add the bacon and fry until golden brown.
Add the red wine and reduce to about 1/3.
Add the demi-glace and reduce again to about 1/3.
In another pan, fry the shiitake, oyster mushrooms, pearl onions, garlic, and thyme until the mushrooms are cooked as desired.
Add the mushroom mix to the sauce and let it infuse gently.
Optionally, finish the sauce with cold butter.
Season with salt and pepper.

Bring water with vinegar to a boil. Use about 2 tbsp of vinegar per 1 liter of water.
Poach the eggs for about 3 minutes.
Slice the brioche and toast it in butter until golden brown.
Finely chop the fresh parsley.
Heat the mushroom mix with the red wine sauce.
If desired, strain the vegetables from the sauce and keep the sauce separate.
Serve the mushroom mix with the poached egg, red wine sauce, and toasted brioche.
Garnish with cress and parsley.