Oeufs en Meurette
Traditional Burgundian starter: soft poached eggs served on garlic-rubbed toasted croutons, cloaked in a rich, glossy reduction sauce of red Burgundy wine, smoky bacon lardons, baby button mushrooms, and pearl onions.
Ingredients
- • 4 fresh free-range eggs (for poaching)
- • 500ml full-bodied red Burgundy wine (Pinot Noir)
- • 150g smoked bacon lardons
- • 150g small button mushrooms, halved
- • 10 small pearl onions, peeled
- • 30g butter and 1 tbsp flour (beurre manié)
- • 4 slices crusty baguette toasted and rubbed with garlic, chopped fresh parsley
Preparation Steps
Fry lardons, pearl onions, and mushrooms in a pan until browned. Set aside. Pour red wine into pan, add a bouquet garni, and reduce by half over medium heat.
Whisk kneaded butter and flour (beurre manié) into simmering reduced wine until velvety and glossy. Return lardons, onions, and mushrooms to sauce.
Poach fresh eggs in simmering water with a splash of vinegar for 3 minutes until whites are set and yolks are runny. Lift with a slotted spoon.
Place garlic croutons in shallow warm bowls, top each with a poached egg, ladle hot red wine meurette sauce over, and scatter fresh parsley.