Œufs Meurette (Poached Eggs in Red Wine Reduction)
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Another great tradition from Burgundy. And remember, there’s no alcohol left in a wine reduction, so have more than one!
Hands-on: 30 minutesTotal: 30 minutes
- 2 Tbsp. butter, divided
- ½ lb. bacon sliced in lardons (small strips)
- 1 large onion, peeled and minced
- 1 cup minced mushrooms
- 2 cups red wine
- ⅔ cup beef stock
- 2 bay leaves
- 1 Tbsp. thyme
- 1 tsp. salt
- 1 tsp. ground black pepper
- 3 Tbsp. white vinegar
- 8 eggs
- Put a medium saucepan over medium-high heat. Melt 1 tablespoon butter slowly with half of the bacon, for 3 minutes. Add the diced onion and cook for 5 minutes. Add mushrooms and stir well. Cook for 5 minutes, then pour in the red wine and bring to a boil over high heat. When the liquid has reduced to a third of its original amount, pour in the stock. Add the bay leaves, thyme, salt, and pepper. Reduce the heat to low and simmer until the sauce has reduced to a third of its original amount.
- Fill another medium saucepan with water and the vinegar, and bring to a boil over high heat. Crack the eggs into the water one by one, and nudge each into a round shape with a tablespoon. Reduce the heat to low and poach the eggs for 3 minutes.
- In a nonstick skillet, melt 1 tablespoon of butter with the other half of the sliced bacon, and fry over high heat.
- Serve in small bowls, first pouring in the wine sauce, then placing two poached eggs in the sauce, then sprinkling on the sliced bacon.