Eggs in Red Wine Sauce (Meurette)

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.