Todays Coastal Cooking recipe is courtesy of Matthew MacCartney of Jamestown Fish via our weekly Rhode Show segments, which premiere Tuesdays at 9am.

Side note! Chef MacCartney has been nominated for Food & Wines 2015 The Peoples Best New Chef.

 

 

What You'll Need
  • 8 Fresh Farm Eggs
  • Bottle Red Wine Cup Ruby Port
  • 2 Shallots (chopped)
  • lb Bacon (ground)
  • lb Exotic Mushrooms (sliced)
  • 1 oz Butter
  • 1 oz Flour
  • 4 Country Bread slices

 

How to make it:

Bring the red wine to a simmer and poach the eggs for 2 minutes then transfer into an ice bath to cool. Sweat the shallots in a touch of oil for 2 minutes then add the bacon and cook 2 minutes more until some of the fat renders out. Add the mushrooms and cook for 3 minutes until they wilt. Add the strained wine and port and cook on low heat for 10 minutes. With a fork, mix the flour and butter (beurre maniere) and add to the sauce. Cook gently for 5 additional minutes as the sauce thickens. Adjust seasoning and hold warm. Toast the bread in olive oil and place the eggs on the bread and put in oven at 350 degrees for 5 minutes to reheat the eggs. Place the bread and eggs on a plate, spoon over the sauce and serve. Sauteed Spinach and Roasted Potatoes are a nice accompaniment.