Entree: France – Burgundy – Oeufs en Meurette (Poached eggs served in a reduced red wine sauce with bacon, mushrooms, and toasted bread)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 4 large eggs (approx. 50 g each)
- 6 oz (170 g) smoked bacon or lardons, diced
- 3 tbsp (42 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 8 oz (225 g) button or cremini mushrooms, sliced
- 10 pearl onions, peeled (approx. 120 g)
- 2 shallots, minced (approx. 30 g)
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) dry red Burgundy wine (Pinot Noir)
- 1 cup (240 ml) beef or veal stock
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp (4 g) granulated sugar
- 2 sprigs fresh thyme (approx. 2 g)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 4 slices country bread or baguette, toasted (approx. 2 oz / 55 g each)
- 2 tbsp (8 g) chopped flat-leaf parsley for garnish

Instructions

1. In a large skillet over medium heat, render the diced bacon until crisp, about 6–8 minutes. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
2. Add 1 tbsp butter and 1 tbsp olive oil to the pan. Sauté the pearl onions and sliced mushrooms over medium-high heat until browned, about 6 minutes. Add the minced shallots and cook 1 minute more.
3. Push vegetables to the side, add remaining 2 tbsp butter, then sprinkle the flour over everything and stir to form a light roux, cooking 1–2 minutes to remove raw flour taste.
4. Gradually pour in the red wine, scraping any browned bits from the bottom of the pan. Add the beef stock, red wine vinegar, sugar, thyme, and bay leaf. Bring to a gentle simmer and reduce until slightly thickened, about 12–15 minutes. Season with salt and pepper.
5. Return the crisped bacon to the sauce. Keep the sauce at a gentle simmer and, if necessary, skim briefly to keep it clear.
6. Carefully make small wells in the simmering sauce and gently crack one egg into each well. Poach eggs in the sauce until whites are set but yolks remain soft, about 3–5 minutes; alternatively poach eggs in simmering water for 3 minutes and then transfer to sauce.
7. Meanwhile toast the bread slices until golden. To serve, place a toast slice on each plate, spoon sauce with mushrooms and bacon over the toast, and top with a poached egg. Garnish with chopped parsley and serve immediately.