Quail Egg In Red Wine Sauce On Toast
Persons
10
Preparation time
Difficulty
Cost
Recipe created by :
Pierre Koch, Executive Chef EMEA
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- Bridor, Une Recette Lenôtre Professionnels Mulled Wine and Chestnut Loaf
- 8 shallots
- 20 cl red wine
- 16 quail eggs
- 4 slices of bacon
- Butter
- Salt, pepper
Preparation steps
RED WINE AND SHALLOT COMPOTE :
- Start by finely chopping the shallots, then fry in butter.
- Add the wine and simmer over a low heat for 45 minutes, until the shallots are nicely stewed.
- Sieve the shallots to recover the reduced red wine.
- Whisk with a knob of butter.
BACON CRISPS :
- Arrange the slices of bacon uniformly on an oven-proof tray.
- Put in the oven for 15 minutes at 180°C.
ASSEMBLY :
- Start by cutting slices of bread and then delicately arrange the red wine and shallot compote, followed by the fried quail egg.
- Pour a little juice over the white of the egg and arrange the bacon crisps attractively on top.
- Season to taste.
Chef's tip
If you find the bacon too salty, you can blanch it before putting it in the oven.
