JACKIE'S EGGS IN RED WINE

This recipe title may seem off-putting, as it is generally thought that wine sauces are strictly for meat dishes. One day some years ago, I was listening to a food programme on the radio, and the guest speaker was talking about various recipes using hard-boiled eggs. He said he felt it sacrilegious to combine hard-boiled eggs with certain ingredients and mentioned that nobody to his knowledge had ever combined eggs with red wine. He then moved on to speaking about other uses for hard-boiled eggs, but the idea of eggs with red wine stayed in my head, and I thought ....... well ........ why shouldn't they go together? So, I went to the kitchen and out of some act of mild defiance, decided to create a recipe using hard-boiled eggs and red wine. The outcome was delicious, and this recipe has been a regular feature in my life ever since.

For 4 people you will need..........

INGREDIENTS

8 hard-boiled eggs, shelled and halved lengthwise
1 rounded tablespoon fine white flour
1oz unsalted butter
Half a standard sized bottle of red wine mixed with 4 tablespoons water
1 generous pinch of dried mixed herbs
1 flat teaspoon dried paprika powder
1 medium-sized potato, peeled, cut into dice, parboiled and drained

METHOD

Place the hard-boiled egg halves and potato pieces into an oven-proof dish and pre-heat the oven to gas mark 6, electric 375 degrees.

Using fingers, blend the butter into the flour thoroughly so that it forms a solid lump. In a non-stick saucepan, place the butter/flour mixture and heat very gently, stirring continuously. Add just a little of the wine/water mixture and blend, stirring continuously. Repeat in stages until all the wine/water is well blended into the butter/flour mixture. This sauce should be approximately the consistency of fairly thick pouring custard. Stir in the herbs and paprika, cook for 2 minutes stirring continuously, then remove from heat and pour over the eggs and potatoes.

Cover the dish with a lid and bake for 40 minutes in the pre-heated oven.

Serve with steamed green vegetables and mashed potatoes, or with plain boiled rice, or garlic bread and salad.

This dish is much tastier than it at first appears, and egg-lovers in particular will be panting for more.

Learn more about this author, Jackie Youngman.
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