📝 About This Recipe
Transport your senses to the heart of Burgundy with this quintessential French bistro classic. Silky poached eggs are nestled in a rich, velvety red wine reduction infused with smoky bacon, earthy mushrooms, and pearl onions. It is a sophisticated, soul-warming dish that transforms simple breakfast ingredients into a masterpiece of French 'terroir'.
🥗 Ingredients
The Red Wine Base
- 750 ml Dry Red Wine (Preferably a Pinot Noir or Burgundy)
- 2 cups Beef Stock (High quality or homemade)
- 2 pieces Shallots (Finely minced)
- 2 cloves Garlic (Smashed)
- 3 sprigs Thyme (Fresh)
The Garnish (Garniture)
- 150 grams Bacon Lardons (Thick-cut, sliced into matchsticks)
- 12-15 pieces Pearl Onions (Peeled)
- 200 grams Cremini Mushrooms (Quartered)
- 2 tablespoons Unsalted Butter (Cold, cubed)
- 1 tablespoon All-purpose Flour (To create a beurre manié)
The Eggs and Bread
- 8 pieces Large Eggs (Very fresh, at room temperature)
- 4 thick slices Sourdough Bread (Toasted or fried in butter)
- 2 tablespoons White Vinegar (For the poaching water)
- 1 handful Fresh Parsley (Finely chopped for garnish)
👨🍳 Instructions
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1
In a large saucepan, combine the red wine, minced shallots, smashed garlic, and thyme sprigs. Bring to a boil, then reduce heat and simmer until the liquid has reduced by half, about 15-20 minutes.
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2
Add the beef stock to the reduced wine and continue to simmer for another 15 minutes until the sauce is glossy and coats the back of a spoon.
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3
While the sauce reduces, place the bacon lardons in a cold skillet. Turn the heat to medium and cook until the fat renders and the bacon is crispy and golden brown.
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4
Remove the bacon with a slotted spoon and drain on paper towels, leaving the rendered fat in the skillet.
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5
Add the pearl onions and mushrooms to the skillet with the bacon fat. Sauté over medium-high heat until the mushrooms are browned and the onions are tender, about 8-10 minutes. Set aside with the bacon.
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6
Strain the wine reduction through a fine-mesh sieve into a clean pan to remove the aromatics. Season with salt and a generous amount of black pepper.
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7
Create a 'beurre manié' by mashing 1 tablespoon of butter and 1 tablespoon of flour together in a small bowl. Whisk this into the simmering sauce bit by bit until the sauce reaches a velvety, thickened consistency.
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8
Prepare the croutons: Toast the sourdough slices or fry them in a little butter until golden and crisp. Rub a raw garlic clove over the surface of the hot bread for extra flavor if desired.
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9
Poach the eggs: Bring a wide pot of water with the vinegar to a very gentle simmer. Do not add salt to the water as it breaks up the egg whites.
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10
Crack each egg into a small ramekin. Create a gentle whirlpool in the water and slide the eggs in one by one. Poach for exactly 3 minutes for a runny yolk.
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11
Remove the eggs with a slotted spoon and drain briefly on a clean kitchen towel to remove excess water.
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12
To assemble, place a slice of toasted bread in the center of a shallow bowl. Place two poached eggs on top of the bread.
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13
Stir the bacon, mushrooms, and onions into the hot red wine sauce, then ladle the rich sauce and garnish generously over the eggs.
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14
Garnish with fresh parsley and serve immediately while the yolks are warm and liquid.
💡 Chef's Tips
Use the freshest eggs possible; the whites stay together much better during poaching. Don't skip straining the sauce; a smooth, debris-free sauce is the hallmark of a professional Meurette. If your sauce is too acidic, whisk in a tiny pinch of sugar or an extra knob of cold butter at the end. For a traditional touch, you can actually poach the eggs directly in the red wine, though poaching in water keeps the whites looking cleaner. Make the sauce base in advance to save time; it actually tastes better the next day!
🍽️ Serving Suggestions
Pair with a glass of the same Pinot Noir used in the sauce for a perfect flavor match. Serve alongside a simple green salad with a sharp Dijon vinaigrette to cut through the richness. A side of roasted fingerling potatoes is excellent for soaking up any leftover sauce. Finish the meal with a light fruit tart or lemon sorbet to cleanse the palate.