Eggs in Red Wine Sauce

Poached eggs with a runny yolk, coated in a glossy and velvety red wine sauce. Smoked bacon and mushrooms provide texture and earthy depth to this Burgundian classic.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 719
• Protein: 30 g
• Carbs: 58 g
• Fat: 28 g

Ingredients

• 8 piece Egg ( fresh )
• 500 ml Red wine ( full-bodied (Burgundy style) )
• 150 g Smoked lardons ( natural )
• 200 g Button mushroom ( quartered )
• 1 piece Yellow onion ( finely chopped )
• 40 g Minimum butter sweet
• 20 g Wheat flour
• 1 piece Garlic ( peeled clove )
• 4 piece Country bread ( thick slices )
• 2 tbsp Red wine vinegar ( for poaching )
• 1 piece Thyme ( sprig )
• 1 piece Bay leaf ( leaf )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 ml Veal stock concentrate ( reconstituted )

Instructions

1. Preparing the garnish

   In a pan, brown the smoked bacon and quartered mushrooms. Once golden and the moisture has evaporated, remove and set aside.

2. Meurette sauce base

   In the same pan, sweat the finely chopped onion with a knob of butter. Sprinkle with flour (singer), stir for a minute, then deglaze with red wine. Add thyme and bay leaf.

3. Reducing the sauce

   Add the veal stock. Simmer until the sauce coats the back of a spoon. It should be dark and glossy. Season with salt and pepper.

4. Poaching the eggs

   Heat water with red wine vinegar just below boiling point. Create a swirl, drop the eggs one by one. Poach for 3 minutes: the white must be set but soft, the yolk perfectly runny.

5. Plating

   Rub the bread slices with garlic and brown them in butter. Place an egg on each crouton and generously coat with the hot sauce and the bacon-mushroom garnish.

   0

Chef's tips

• For perfect poached eggs, use extra-fresh eggs: the white will stay tightly packed around the yolk.
• If the sauce is too acidic from the wine, a tiny pinch of sugar or a knob of cold butter at the end will mellow it out.

Storage

This dish does not keep well once plated. The sauce can be made in advance and gently reheated.