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Eggs en Meurette

Eggs en Meurette

Fill a medium-sized bowl with cold water.

Bring the stock and wine to a boil in a thick saucepan, then add the red-wine vinegar. Reduce the heat to a gentle simmer. Crack the eggs one by one into a bowl, and slide into the bubbling pan. Poach for 3-4 minutes, until the whites are just set and the yolks are still soft. Remove to the bowl of water and place in the refrigerator.

Add the shallots and thyme and reduce until the sauce is concentrated, about 25 minutes. Season with salt and pepper, to taste, and strain.

Meanwhile, if using the optional ingredients, heat a sauté pan over medium-high heat for about 5 minutes. Add the bacon and flip after 3 minutes. Cook for 2 more minutes, then drain on a paper towel. To the rendered fat, add the mushrooms and cook over medium-high heat until lightly browned, about 2-3 minutes. Remove from the heat and set aside.

Add the olive oil to the pan and place over high heat. Sauté the fingerling potatoes until browned, about 4 minutes, and reduce the heat to medium. Continue cooking until fork tender, stirring occasionally, about 8 more minutes. Season with salt and pepper, to taste.

When ready to serve, heat water in a sauté pan over medium heat and slide in the poached eggs for 1 minute to reheat. Plate the fingerlings, top with the poached eggs, and finish with the sauce, bacon, and mushrooms. Garnish with the chopped chives.


A Glorious Wine Sauce From Burgundy

Oeufs en meurette is the way I first ate that robust, gutsy Burgundian sauce, meurette: tender poached eggs, awash in a glorious purple-brown-red reduction of wine. When you bite into the yolk of the egg it runs into the sauce there are few dishes finer.

As quintessentially Burgundian as oeufs en meurette is, you'll often find it in Paris, too, especially in the winter. My favorite rendition is at Chardenoux, an utterly charming old-fashioned bistro in the 11th arrondisement: The sauce is light, vibrant and deep, the eggs delicate and fresh.

Some might think that making a sauce with a whole bottle of wine -- or more -- is a big deal for a couple of poached eggs, but the truth is that this is a very easy sauce. Its basis is good light Beaujolais or Pinot Noir, simmered with aromatic vegetables and fragrant herbs. (The wine needn't be expensive, but it should be respectably drinkable in fact, the wine you use to prepare the sauce is the one you would traditionally drink alongside.)

From here on, the variations on meurette are endless: I've eaten it light and nearly berry-red in color, and I've eaten it hearty, brown and chunky. Sometimes it's given a slightly sweet-tart kick with a dash of vinegar, such as balsamic, and perhaps a smidgen of red currant jelly. Some cooks add a shot or two of brandy, ignited and cooked down, leaving behind only its good flavor.

Meurette may be strained to a refined smoothness left rough and chunky with bits of bacon, mushrooms and onions or thickened with either beurre manie or just lashings of butter.

Garlic, too, varies according to the social level of the dish: In upscale restaurants you are more likely to find but a soupcon in Burgundian peasant kitchens and bistros, it will reek deliciously. Note that this is a land that bears the motto: "Better a good meal than fine clothes." (If you've ever seen my wardrobe you'll think I'm Burgundian.)

Meurette could be called the national sauce of Burgundy, but it is more than just a sauce -- it is a special occasion. And it's traditionally served with many other dishes besides eggs.

Meurette is beautiful with boiled potatoes nice with roasted peeled shallots or thickly sliced gratineed onions and super spooned over poached cod, trout or salmon. Try it atop some sauteed bacon with exotic mushrooms such as shiitakes, wood blewits and black chanterelles.

Poached eel or lambs' brains are very Burgundian combinations with meurette sauce, but if you're less adventurous, a few spoonfuls of warm meurette sauce is lovely with boiled beef or even lean grilled hamburgers.

Having this winey, complex sauce in the refrigerator means that you have a very interesting ingredient to add to other simpler things: You can come home from work, saute a few chicken breasts, then simmer them with a spoonful of meurette and stock. Or add a little meurette to drained, canned beans, either white cannellini or red kidney.

You can also toss meurette with hot pasta, a splodge of cream and a crumbling of Roquefort cheese or spread some onto a thick slice of bread and top with thin slices of pecorino cheese, then pop under the broiler. I sometimes add a few drops of truffle oil before the cheese, if decadence feels right that day (I scarcely have a day when it doesn't).

I like to make a big weekend dish using meurette on poached eggs, either a Sunday brunch or supper, and making extra to dip into as the week progresses. Of course, you can also pop a containerful into your freezer, or freeze it in an ice cube tray.

And if you just can't be bothered to make anything else more complicated, meurette sauce is very untraditionally delicious eaten on its own as a dip, with rosemary bread croutes, crostini or toasts.

ON THE WEEKEND

DURING THE WEEK

MORE WAYS WITH MEURETTE

Here are a few more ways to use Burgundy's classic red wine sauce:

-- Fettuccine with Meurette Cream and Roquefort. Cook 12 ounces fettuccine in a large amount of boiling salted water until al dente drain. Combine 3/4 cup Meurette Sauce and 1/2 cup cream bring to a boil. Toss with the hot cooked pasta, then with about 6 ounces of crumbled Roquefort cheese. Sprinkle with chopped chives.

-- Haricots a la Bourguignonne. Warm 1 or 2 cans of drained red kidney beans with about 1/2 cup Meurette Sauce and a little stock or water. Serve as is, or as an accompaniment to meat or fish.

-- Pommes de Terre en Meurette. Cook new potatoes until they are just tender. Let cool until you can handle them, then slip off the skins. Warm 1 cup Meurette Sauce and serve alongside the potatoes.

-- Poached Salmon en Meurette. Poach or steam 4 salmon steaks until they are just tender. Serve with 1 cup warmed Meurette Sauce. Garnish with sprigs of fresh thyme.

MASTER RECIPE: MEURETTE SAUCE

This may be doubled. It freezes beautifully.

INGREDIENTS:

INSTRUCTIONS: Combine the wine and broth in a big saucepan. Stick each onion half with a clove and add it to the pot along with the garlic, bouquet garni and carrots. Bring to the boil, then reduce heat to medium and simmer until it is reduced to about half and the vegetables are very soft.

Strain this wine mixture, pressing hard against the strainer to extract all the sauce and winey flavor. Discard the vegetables.

Return the sauce to the stove and heat through stir in the tomato paste. Mix together the butter and flour, then stir this in, too, letting it thicken and become glossy as it cooks. This should only take about 5 minutes. Season with salt, pepper and balsamic vinegar. Yields 3 to 4 cups enough for oeufs en meurette for 4 for the first meal, and for preparing poulet en meurette, as well as eating with a side dish of boiled potatoes or simmered with beans, in the week to come.

PER CUP: 155 calories, 2 g protein, 8 g carbohydrate, 12 g fat (7 g saturated), 31 mg cholesterol, 30 mg sodium, 0 g fiber.

WEEKEND RECIPE: OEUFS EN MEURETTE

INGREDIENTS:

INSTRUCTIONS: Warm the sauce and keep it warm on the stove. Heat a frying pan with 2 to 3 inches of water in it.

Meanwhile, crack the eggs into 4 saucers (2 eggs per saucer).

Add the vinegar to the simmering water, then carefully slip in the eggs. Vinegar keeps the whites together in the poaching water. Do not salt the water -- this loosens the whites and makes a horrible mess of them. Cook them in just- bubbling-around-the-edges water for about 3 or 4 minutes, or until the whites are just firm.

Remove the eggs from the pan using a slotted spoon, and drain each egg briefly on a clean towel.

Portion the eggs onto plates or individual ramekins and spoon the sauce over them. Eat right away. Serves 4.

PER SERVING: 225 calories, 14 g protein, 5 g carbohydrate, 17 g fat (7 g saturated), 438 mg cholesterol, 149 mg sodium, 0 g fiber.


Oeufs En Meurette (poached Eggs with Red Wine Sauce)

1. In a medium-size nonreactive saucepan, combine the carrot, shallots, bay leaves, minced garlic, rosemary, and wine over high heat. Boil until reduced by half, about 10 minutes.

2. Strain the wine, discard the vegetables and herbs. (This step can be done well in advance and the wine refrigerated.)

3. Preheat the broiler. Toast the bread on both sides until golden brown. Remove from the oven and immediately rub on both sides with a cut garlic clove.

4. Complete the red wine sauce: On a plate, mash the butter and flour together to form a well-blended paste (beurre manie). In a small nonreactive saucepan, bring the reduced wine to a simmer. Carefully whisk in the butter and flour paste, a little at a time, until the sauce is lightly thickened and glossy.

5. Remove from the heat and keep warm. In two shallow 10-inch (25.5 cm) pans, bring 3 inches (7.5 cm) of water and 1 tablespoon of vinegar to a boil.

6. Turn off the heat and immediately break 4 eggs directly into the water in each pan, carefully opening the shells close to the water's surface, so the eggs slip into the water in one piece. Immediately cover the pans with tight-fitting lids to retain the heat. Do not disturb the pans.

7. Allow the eggs to cook for three minutes before lifting the lids. The eggs are ready when the whites are opaque and the yolks are covered with a thin, translucent layer of white.

8. While the eggs cook, place 2 toasts (croutons) on each of 4 warmed plates Using a flat, slotted spoon, carefully lift the eggs from the water and place on top of the croutons.

9. Spoon the wine sauce all around, season with salt and pepper to taste, and serve immediately, with additional toasted bread, if desired.

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Oeufs en Meurette

Oeufs en Meurette is a traditional dish of Bourgogne, one of France&rsquos main wine-producing regions. What really amazed us is how each element of this dish is truly essential in contributing to the finished plate.

The featured element is the Meurette, or red wine sauce. Typically a Meurette is flavored with bacon, onions, mushrooms, and spices. It is in this slow-simmered sauce that the wine&rsquos robust flavor infuses the vegetables with intense flavor, as it reduces.

The garlic toast base breaks up the smooth and soft textures of the rest of the dish with crispness and structure. And, even the lightly poached egg is a necessity, as the runny yolk adds a richness to the bold flavors of the wine, completing the dish.

As elegant as Oeufs en Meurette looks (and sounds), it is the perfect dish for entertaining because all the parts can be made ahead of time. The sauce can then be re-heated prior to constructing the plates and serving, leaving you more time to enjoy the company, and the wine!


Oeufs en Meurette

Serves 2 hearty appetites.
3½ ounces (100 grams) lardons, or thick-cut bacon cut crosswise into short strips
5 ounces (150 grams) pearl onions, root and tip ends removed
9 ounces (250 grams) button or cremini mushrooms, cleaned and sliced thickly
sea salt and freshly ground black pepper
1 medium yellow onion, diced
1 shallot, sliced
1 clove garlic, sliced
½ bottle (12 ounces or 350 ml) red Burgundy wine
5 ounces (150 ml) chicken stock
1 bay leaf
6 stems fresh thyme
1 whole clove
1 tablespoon (15 grams) unsalted butter
1 heaping tablespoon (15 grams) flour
4 eggs
1. Prepare the garnishes. Bring a medium pot of water to boil. Add a big pinch of salt and the trimmed pearl onions. Boil them for about a minute, then remove them from the water and set aside to cool. (You can keep the water to poach the eggs in later.)
2. Meanwhile, in a large skillet, brown the lardons over medium heat. Remove them to a paper towel–lined plate, keeping any rendered fat in the pan. Slip the skins off the pearl onions and place them in the pan. Cook until golden and tender, about 15 minutes, stirring occasionally. Set the onions aside in a bowl and add the mushrooms to the same pan. Increase the heat to medium high and cook the mushrooms until they give off their water and it evaporates, about 10 minutes. Set them aside with the pearl onions.
3. Now, in the same pan, start the sauce. Reduce the heat to medium. If there is no fat left in the pan, add a little butter to get things going. Add the diced onion and shallot, season with salt and pepper, and cook for about 5 minutes, until softened. Add the garlic and stir until it releases its fragrance, about 30 seconds. Pour in the wine and chicken stock. Add the bay leaf, thyme and clove, and simmer until reduced by half, about 15 minutes.
4. While the sauce is reducing, poach the eggs. Bring the pan of onion water to a bare simmer. Gently place in the eggs one at a time. It helps if you crack them into a ladle or large spoon first, then lower them into the water. Cook the eggs until they are softly set, about 3–5 minutes, depending on your preference. Keep them warm in the water while you finish the sauce.
5. Mash the butter and flour together to create a smooth paste called beurre manié. Whisk about half of it into the simmering red wine sauce, and let it cook for a few minutes to thicken. If the sauce isn’t thick enough—it should be viscous but not at all gloppy or pasty—add a little more and simmer again.
6. When the sauce is thickened to your liking, taste, adjust the seasoning and strain over the mushrooms and pearl onions in the bowl. Stir in the cooked lardons. Place the eggs in bowls and spoon the sauce over them. Serve immediately, with more red Burgundy and good bread.
Editor’s note: If you are a foodie heading to Paris, why not download one of our three gourmet walking trips?
Camille Malmquist is an American pastry chef living and working in Paris. In her spare time, she cooks and bakes at home (believe it or not), as well as tackles the difficult task of trying out as many restaurants and bakeries as possible, then she blogs about her food and travel adventures at Croque-Camille.


Cooking notes:

  • French “lardons” (bacon matchsticks) are traditionally used in this dish. As a substitute, pancetta or bacon sticks work perfectly.
  • Cremini mushrooms are often used for this dish, but you can opt for any type of mushrooms of your choosing. I really enjoy meaty shiitake mushrooms, which I have used here for the photos.
  • Choose a dry red wine.
  • Choosing a crusty, country-style bread is best. Although, a Classic French pain de mie works well too (more tender).
  • Thyme is traditionally used as an aromatic for this dish, but I can see bay leaves working well here too.
  • The assembling of the dish should be quick – you don’t want any of the components (sauce/egg/toast) to get cold before serving.
  • It is very easy to scale this recipe up or down (4 eggs, 4 toasts, etc…).


Poached Eggs in a Red Wine Sauce

Sauce meurette is one of the grand classics of French country cooking, a dark concentrated essence of red wine, stock, and vegetables. You would expect it to be paired with the equally powerful flavors of meat or poultry, but no — meurette is unique in accompanying fish, or poached eggs, as here. For extra flavor, I like to poach the eggs in the wine, which is then used for the sauce they emerge an odd purple hue, but this is later concealed by the glossy brown sauce. For poaching, it's well worth looking for farm-fresh eggs as they hold their shape better than store-bought eggs.

Oeufs en meurette is a favorite restaurant dish, not least because it can be prepared ahead and assembled to order. However, most regrettably, it is not a dish to make in a hurry. All the elements can be prepared in advance, but the full glory of oeufs en meurette is ruined by trying to cut corners.

Wine for Cooking For six months in the year, we live in northern Burgundy, where the local pinot noirs are inexpensive and appropriately light for this dish. Equally good for meurette would be a pinot from the northern end of Oregon's Willamette Valley. Avoid the "blockbuster" type of heavy pinots that come from the hotter climes of California and Australia.

Wine to Drink To do justice to the richly flavored sauce, let's move up to something grander. A premier cru red from one of the villages in Burgundy's Côte de Beaune would do nicely, as would one of the more refined pinots from California's Carneros district.


Ingredients

  • 4 fresh eggs
  • large dash of vinegar
  • 125 grams of mushrooms
  • 100 gram smoked bacon slices
  • 1 onion
  • 1 large garlic clove
  • 1 tablespoon all-purpose flour
  • bouquet garni (few sprigs of rosemary/thyme and bay leaf)
  • 300 ml dry red wine
  • 100 ml water
  • butter
  • pepper and salt to taste
  • baguette for serving


&uarr click on the photo to enlarge

Kitchen equipment

  • cutting board & chef's knife
  • mushroom brush or paper kitchen towel
  • medium-sized skillet
  • wooden spoon
  • medium-sized pan
  • skimmer
  • bowl
  • 2 or 4 very small bowls

View the original recipe via:
https://ohmydish.com/recipe/oeufs-en-meurette-poached-eggs-in-red-wine-sauce

Preparation -- 10 minutes

Peel and finely chop the onion and garlic cloves. Rinse the mushrooms using a brush or paper kitchen towel and then finely chop them. Divide the bacon slices into thin strips.

Oeufs en meurette - poached eggs in red wine sauce

Finishing the poached eggs in red wine sauce -- 40 minutes

Heat a knob of butter in a skillet and add the finely chopped onion, garlic, bacon and mushrooms. Add a tablespoon of flour after a few minutes along with the bouquet garni.

Pour in red wine and water and bring to a boil. Turn down the heat and let it simmer on low heat for about half an hour. Meanwhile fill a medium-sized pan with water, a large dash of vinegar and salt and bring to a boil.

For the most beautiful poached eggs it's best to add them to a tiny bowl and add a bit of vinegar to the tiny bowls. You'll notice the egg whites will already start to become a bit firmer.

Fill a bowl with water warm and set aside. Stir in the boiling water so you'll create a gentle whirlpool and carefully add the egg out of the tiny bowl into the water. Make sure the water doesn't boil to hard, so turn the heat a bit lower.

Transfer the eggs to the bowl with warm water after about 3 minutes. This way the vinegar will be removed if needed and the eggs will keep warm while you poached the remaining eggs.

Season the red wine sauce with pepper and salt and remove the herbs. Place the poached eggs on top and serve with bread, enjoy!


Eggs en Meurette - Recipes

Oeufs en meurette — a typically Burgundian dish. I got interested in it back in late August when I was in Paris and had dinner in a restaurant with a group of friends. One of them, the oft-mentioned CHM, who was putting me up for the weekend, ordered a light dinner of eggs in a meurette sauce that evening at the Fontaine de Mars restaurant.

I was seated next to CHM and, while the food I had ordered was also very good, I couldn't help but admire the plate of soft-cooked eggs floating on a red wine sauce that he was enjoying. It didn't look complicated to make, and both CHM and I said we would try, separately, to make our own versions of it soon.

Well, I made mine the other day. I looked up recipes on the Internet, and I found at least four of them pretty quickly — French ones. One gave proportions to go with a dozen eggs, another eight eggs, and another six. I wanted to cook only four. As for the ingredients, they were all similar except in minor details. I decided to take the best of each, using my own judgment.

Onions and pork lardons — bacon — are the base for sauce meurette .
I added carrots but mushroom would be good too.

Actually, we had made Oeufs en meurette on the spur of the moment back in mid-September when another friend, Peter Hertzmann, from here from California. I made the sauce with Peter's advice and assistance, and then we poached some eggs. We neglected to drain the poached eggs well, however, the the excess water on and in them made the sauce too liquid. For a first attempt, it tasted good but it wasn't a roaring success.

Here's the recipe I ended up with for the sauce I made a couple of days ago:

Pour the wine into a saucepan and set it on medium high heat. Season with salt, black pepper, thyme, red pepper flakes, allspice, bay leaves, and garlic. Add the vinegar. Boil the wine mixture down for 20 to 30 minutes until it is reduced in volume by at least a third.

Meanwhile, cut the carrot into fine dice and slice or chop the onions. Cut the smoked bacon — or ham — into dice (or rectangular lardons). In a skillet, sauté the onion, carrot, and bacon together in a little oil or butter until they are tender and cooked but not really browned, about 10 minutes. Keep the heat low, and cover the pan for part of the cooking time to steam the vegetables and make them tender.

When the seasoned wine has reduced by a third or even by half, stir in the bacon, onion, and carrot mixture and continue cooking it for 10 to 15 minutes.

If you want to thicken the sauce, dissolve a teaspoonful of corn or potato starch in ¼ cup of cold water. Potato starch is better, I think. Slowly pour the dissolved starch into the hot meurette sauce, stirring well so that it doesn’t form lumps.

The other way to thicken it is to make beurre manié — softened butter mixed with flour until it’s a smooth paste, and then whisked into the sauce.

If you don't thicken it or if you use dissolved starch, you can enrich the sauce at this point by stirring in 2 Tbsp. of cold butter until it is melted and incorporated.

Mr. Root doesn't mention poultry, but the sauce of red wine, onions, lardons, and mushrooms that is the essence of boeuf bourguignon is also the essential sauce for coq au vin — chicken in red wine sauce.

According to the dictionary, in texts dating back to the late 1500s and early 1600s there are references to a dish called oeufs à la murette , and the spelling meurette would be a regional variant of that term. Murette shares its derivation with the term saumure , which means "brine" in French and comes from the Latin muria , meaning "dissolved sea salt." So on some level, a meurette is a salty sauce that accompanies meat, poultry, fish, or eggs.

When fish is cooked in or served with a red wine sauce, the dish is called a matelote — a matelot , without the final E, is a sailor. Chicken becomes coq au vin , and beef become boeuf bourguignon (or boeuf à la bourguignonne ). The version of the dish with eggs is called oeufs en meurette .

I've found recipes for meurette sauce that don't contain bacon. When included, the bacon can be either the smoked or the unsmoked kind. Some recipes call for shallots and onions, but no garlic. Many don't include the vinegar. Others say to use equal quantities of red wine and water rather than just wine. Putting in diced carrot was my idea, because I like carrots and think they are good for me. Mushroom would be good too, as in the red-wine sauces for beef and chicken.

One old French recipe says to heat up the red wine with onions, herbs, and so forth, and then strain the wine and poach the eggs in it. Set the poached eggs aside while you reduce and thicken the sauce, and then serve it with the poached eggs. The recipes are all over the map. A Google search in English turned up a lot of them.

If using a whole bottle of drinkable red wine to make a sauce to serve with four eggs seems extravagant to you, remember that in France you can buy a decent bottle of red wine for 1.50 or 2.00 euros — especially if you live in wine country, as we do. Wine is a commodity, not a luxury product, here. Everyday Loire wines — Gamay, Côt, Pinot Noir, or Cabernet Franc — are very good for making this sauce.

In Ginette Mathiot's classic French home-cooking book called Je Sais Cuisiner , there's a recipe for eggs in a meurette sauce in her chapter on regional dishes. She says the sauce can be served with hard-boiled, soft-boiled, or poached eggs. The dish that CHM had at the restaurant appeared to have had the eggs broken raw onto the hot sauce and then cooked either on top of the stove or in the oven until the whites were set and cooked.

We had tried poached eggs en meurette in September, and that attempt was only a partial success. Poaching eggs is a lot of trouble, and unless you are more talented than I am they don't always come out perfect. Putting the eggs raw on top of the sauce and letting them cook that way seemed like a better plan.

The problem was, when I broke two eggs into a bowl and then tried to slide them onto a bowlful of sauce, the eggs promptly sank! I think I had put too much sauce in the bowl — it was too deep. The yolks were right next to each other like two closely set yellow eyeballs staring at me, and the whites, well, didn't spread out over the surface. I was more careful in sliding the eggs onto the second bowlful of sauce, but the result wasn't much better.

Anyway, the sauce was delicious, and the eggs did finally cook, after 5 or even 10 minutes in a hot oven — especially when we stirred the whites into the bubbling sauce at the table. But the yolks got a little too hard, and the sauce turned brown. I think next time I'll just fry a couple of eggs sunny-side up in some butter and then slide them, cooked, onto the hot sauce. Or I'll make soft-boiled eggs.


Oeufs en Meurette Poached Eggs in a Red Wine Sauce.

  • 1 bottle of fruity Burgundy red wine
  • 2 cloves garlic crushed
  • 6 tbsps 4 tbsp. of unsalted butter for the saute and 2 tbsp. for the buerre manie
  • 1/4 lb button mushrooms or larger ones quartered
  • 2 slices thick slices of smoked bacon cut into lardons
  • 20 pearl onions peeled
  • 1 tsp sugar
  • Fine sea salt
  • Freshly ground black pepper
  • 2 tbsps flour for the thickening agent , a beurre manie
  • 6 bread rounds of good quality dense bread
  • 6 large very fresh eggs

Prepare the sauce: Put the wine into a medium saucepan and bring to a boil. Continue to boil for a couple of minutes to cook off the alcohol. Have ready a large bowl filled with water and ice. You will use this to cool the eggs once they are poached. Poach the eggs in the simmering wine until the whites are set and the yolks soft to the touch. Remove from the wine and put immediately into the ice bath.

Strain the wine through a fine sieve and then return to the saucepan. Reduce slowly over a low heat by two thirds.

For the beurre manie: In a small bowl knead 2 tbs of softened butter with the flour to combine. Chill.

For the croutons: Heat 2 tablespoons of butter in a large saute pan. Add the crushed garlic and then the bread rounds. Cook slowly until the rounds are golden and season them with salt and pepper. Reserve.

Wipe out the saute pan and add a tablespoon of butter. Saute the mushrooms over a brisk heat until their juices have evaporated. Season and remove to a plate. Next add the lardons and pearl onions to the pan with a bit more butter. Cook slowly until the lardons are lightly browned and the onions cooked through. Return the mushrooms to the pan. Sprinkle over the garnish a small pinch of sugar. Toss and let it glaze the garnish. Season and reserve warm.

Finish the sauce by whisking the beurre manie into the bubbling reduced wine a bit at a time whisking all the while and incorporating more until you have a sauce which naps a spoon nicely. If needed strain the sauce to remove any lumps that may have not dissolved. Season.

Re-heat the eggs in warm simmering water with a dash of red wine.

Warm 6 shallow bowls or plates. Place a crouton in the bottom of each. Place the garnish around the crouton and the egg on top. Spoon the sauce over the egg. Season and serve immediately.


Watch the video: Poached Eggs Japanese Twist in Burgundy France! Dusting Off French Food (September 2021).