Sous-Vide Egg with Red Wine Sauce & Wild Mushroom Panzanella

Prep Time10 mins
Cook Time1 hr
Resting Time2 mins
Total Time1 hr 12 mins
Course: Main Course
Keyword: eggs, mushrooms, panzanella, red wine, red wine sauce, sous vide, wild mushrooms
Servings: 4
Author: Zen Chef

Equipment

  • Medium Saucepan
  • Bowl
  • Pan
  • Sous Vide Immersion Circulator
  • Cooking Container

Ingredients

For the Eggs

  • 8 organic eggs

For the Red Wine Sauce

  • 1/2 carrot chopped
  • 1/2 onion chopped
  • 1 celery stalk chopped
  • 1 clove garlic smashed
  • 1 sprig thyme
  • 1 leaf bay
  • 1/4 tsp black peppercorn
  • 2 cups Burgundy red wine
  • 1 cup veal or chicken stock
  • 2 tbsp butter softened
  • 1 tbsp flour
  • salt and pepper to taste

For the Wild Mushroom Panzanella

  • 8 oz chicken livers (optional)
  • 1/2 lb assorted wild mushrooms cleaned
  • drop cognac (optional)
  • 1 crusty country bread
  • olive oil
  • good vinegar
  • butter
  • 1 shallot finely chopped
  • 1 clove garlic finely chopped
  • baby spinach leaves
  • salt and pepper to taste
  • parsley chopped

Instructions

For the Eggs

  • Preheat water bath to 147°F. When the temperature is reached drop the whole eggs in the water and set the timer to 60 min.
  • When done, remove from the water bath.
  • Let the eggs rest for 2 min.
  • Crack the shell and slide the eggs onto the plates.

For the Red Wine Sauce

  • In a medium saucepan over medium-high heat add a little oil, the carrots, onions, celery, garlic, thyme, and bay leaf. 
  • Cook until the vegetables soften, about 8 minutes.
  • Add the wine and bring it to a simmer.
  • Cook for 2 minutes.
  • Add the stock, bring to a simmer, and reduce the liquid by 2/3 or until it coats the back of a spoon.
  • Meanwhile, mix the soft butter and flour in a small bowl.
  • Strain the sauce, then season with salt and pepper and whisk the butter/ flour in slowly to thicken the sauce and give it a nice shiny look.
  • Keep warm.

For the Wild Mushroom Panzanella

  • If using chicken liver, sautee them over high heat until cooked.
  • Season generously with salt and pepper and deglaze the pan with cognac.
  • Chop roughly and set aside.
  • Cut the bread into large croutons, toss them with melted butter, salt and pepper, and toast in a pan or oven until golden.
  • Sautee the mushroom in olive oil and a touch of butter until cooked, season with salt and pepper, add the shallots and garlic until fragrant.
  • Finish with parsley. Keep warm.
  • Dress the baby spinach with olive oil and a little vinegar.
  • Toss the mushrooms, croutons, chicken livers, vinegar and parsley in a bowl.
  • Season if necessary.
  • Place 2 eggs on each plate.
  • Garnish with spinach, wild mushroom Panzanella, and the warm red wine sauce.