Eggs poached in red wine (Oeufs pochés au beurre rouge) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 56) by Wolfgang Puck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Zinfandel wine for Syrah wine. You may use the Sugarless pastry dough (Pâte brisée) recipe on p. 199, the Duxelles recipe on p. 174, and the Brown veal stock (Fond brun de veau) recipe on p. 66.

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