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Baked Eggs in Mushroom Wine Sauce
Gourmet Archives
6 slices lean bacon
1 onion, chopped
3 garlic cloves, minced
1 pound mushrooms, sliced
1 teaspoon crumbled dried tarragon
2 tablespoons flour
1 cup dry red wine
1 cup chicken stock
12 large eggs
3 tablespoons unsalted butter
2 tablespoons minced fresh parsley
Toast points
In large heavy skillet cook bacon over moderately low heat, turning
it, until crisp. Drain on paper towels. Cook onion until softened in fat remaining in
skillet. Add garlic, mushrooms and tarragon. Cook, stirring until almost all
of mushroom
liquid evaporates. Add flour and cook, stirring, 3 minutes.
Whisk in the wine and stock,
both heated, and salt and pepper to taste.
Bring mixture to boil, whisking, and simmer it,
stirring occasionally, 15
minutes. (Can be prepared 1 day ahead.)
Divide sauce among 6
well-buttered individual gratin dishes; break two
eggs gently into sauce in each dish. Dot
with bits of butter. Crumble one
slice bacon over each dish. Put dishes in large baking pan
and add enough
hot water to pan to reach halfway up sides of dishes. Bake 12 minutes at
350 degrees F. until whites are firm. Sprinkle with parsley and serve with
toast points.
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