Poached eggs with wine mayonnaise
4 servings
15 minutes
Poached eggs with wine mayonnaise is an exquisite dish of Scottish cuisine that combines the tenderness of eggs with the rich texture of homemade mayonnaise enriched with notes of red wine. The origins of the dish trace back to refined culinary traditions where the elegance of sauces plays a key role. The taste is soft and creamy, with a slight acidity from the wine that harmoniously complements the tenderness of poached eggs. It is traditionally served on a crispy baguette that contrasts in texture, while fresh herbs and cheese crumbles add depth to the aroma. Perfect for a leisurely breakfast or an elegant brunch, pairing well with light white or sparkling wines. This dish is a true celebration of flavor, blending rich culinary traditions with a modern approach to gastronomy.
1
The eggs should be at room temperature. First, separate the yolk from the white; pour the yolk into a large clean bowl with a spherical bottom, add a spoon of mustard, salt, and whisk it into a homogeneous reddish-brown mass. Then, pour in the vegetable oil in a thin stream while continuously whisking. The main thing is not to overdo the oil: if you pour in too much at once, it won't emulsify into mayonnaise. Once you have about fifty grams of mayonnaise, you can start pouring more boldly.
- Chicken egg: 5 piece
- Dijon mustard: 1 tablespoon
- Vegetable oil: 200 ml
- Salt: to taste
2
Turn all the oil into mayonnaise, pour in the wine, and slowly mix it into the mayonnaise. Taste, and add salt and pepper.
- Red dry wine: 50 ml
- Salt: to taste
- Ground white pepper: to taste
3
After preparing the mayonnaise, boil a liter of water in a saucepan, add a pinch of salt and white wine vinegar, and reduce the heat to minimum. Carefully crack a fresh egg into a small bowl, then gently transfer it from the bowl into the barely boiling water in the saucepan. Repeat this four times with four eggs. The eggs will release tendrils, but that's not a problem; they can be trimmed later. Meanwhile, wait two to three minutes, depending on the desired doneness. You can check the doneness by touch with a silicone or wooden spatula. Once the eggs are ready, use a slotted spoon to immediately place them in ice water to stop the cooking process.
- White wine vinegar: 50 ml
- Chicken egg: 5 piece
- Salt: to taste
4
Now heat the pan and fry the baguette slices on both sides in olive oil. Dry the fried pieces on a napkin. Place an egg on each piece and spread mayonnaise on top. Garnish with herbs and grated hard cheese if desired.
- Olive oil: 50 ml
- French baguette: 0.5 piece
- Chicken egg: 5 piece
- Green: to taste
- Cheese: to taste