Eggs in Red Wine Sauce (Meurette)
Eggs in Red Wine Sauce (Meurette)
Ingredients
- 6 bacon slices, chopped
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 carrot, diced small
- 1 celery stalk, diced small
- 1 bay leaf
- 1 sprig thyme
- 1 cup (250 ml) red wine
- 1 cup (250 ml) chicken broth
- 20 pearl onions, blanched for 2 minutes, then peeled
- 1/2 lb (225g) small white button mushrooms, quartered
- 1/3 (75 g) butter, softened
- 30 ml (2 tablespoons) butter, softened
- 2 tbsp unbleached all-purpose flour
- 1 tbsp (15 ml) white vinegar
- 4 eggs
- 4 slices toasted bread, crusts removed
- Fresh flat-leaf parsley, finely chopped, for garnish
Instructions
- In a pot over medium-high heat, brown the bacon. Add the onion, garlic, carrot and celery. Cook until the vegetables are starting to brown. Add the bay leaf, thyme, wine and broth. Bring to a boil. Cover and simmer for 15 minutes.
- In a skillet over medium heat, sauté the pearl onions and mushrooms in 3 tbsp of the butter for 5 minutes or until the moisture in the mushrooms has evaporated. Add the mushrooms and pearl onions to the mixture simmering in the pot.
- In a bowl, thoroughly blend the remaining butter and flour. Whisk into the pot. Stir constantly until the sauce thickens, about 2 minutes. Season with salt and pepper. Keep warm. Remove the thyme sprig and bay leaf and compost them.
- In a pot of simmering salted water, add the vinegar. Break the eggs, one at a time, into a sauce and slide them into the water. Poach 2 eggs at a time for about 3 minutes or until the desired doneness. Drain the poached eggs on a paper towel-lined plate.
- Place the toast on plates and drizzle with the sauce. Place a poached egg in the centre of each plate. Garnish with chopped parsley. Serve immediately.
Eggs in Red Wine Sauce (Meurette)