Burgundy Poached Eggs with Red Wine — Oeufs en Meurette
The great Burgundian brunch classic, poached eggs in a deep red wine reduction with lardons, pearl onions and mushrooms over a garlic-rubbed toast.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and halve 160g pearl onions. Quarter 160g button mushrooms. Finely chop 2 small shallots and 2 garlic cloves. Halve 1 garlic clove for toast. Cut 2 thick sourdough slices. Measure 500ml Burgundy wine, 200ml beef stock, and chop 2 tbsp parsley.
Saute
Render 120g lardons in a large heavy pan over medium heat 4 to 5 minutes until crisp. Remove to paper. Add pearl onions to rendered fat, sauté 6 minutes until golden. Add mushrooms, cook 3 minutes. Transfer to lardons. Reduce to medium-low.
Build 1
Add shallots and garlic to the pan, sauté 2 minutes until soft. Stir in 1 tsp tomato paste, cook 30 seconds. Pour in wine and stock, add 2 bay leaves and 4 thyme sprigs, simmer 10 minutes until reduced by half and slightly syrupy.
Build 2
Mash 10g butter with 2 tsp flour to form a paste. Whisk into simmering sauce in small pieces over medium-low heat 1 to 2 minutes until thickened. Off heat, whisk in remaining 30g butter. Return lardons, onions, mushrooms; warm through. Discard herbs.
Poach
Bring a wide pan of water to a bare simmer with 2 tbsp vinegar and 1 tsp salt. Crack 4 eggs into cups, gently slide into water in two batches if needed. Poach 3 minutes until whites set and yolks runny. Lift onto paper with a slotted spoon.
Toast
Brush 2 sourdough slices with 2 tsp olive oil. Toast in a dry pan over medium heat 1 to 2 minutes per side until deep golden. Rub both sides with halved garlic clove.
Plate
Place warm toast on shallow plates. Lay 2 poached eggs on top of each slice. Spoon meurette sauce over and around eggs. Scatter parsley and a twist of black pepper over each. Serve immediately.
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