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Oeufs en meurette

Ingredients

  • 8 eggs
  • 500 ml 17.5 fl oz, 2 cups
  • Burgundy Pinot noir
  • 4 slices stale bread
  • 2 slices smoked pork belly cut into lardons
  • 50 g 1% oz baby onions
  • 1 carrot
  • 100 g 3½ oz, 7 tbsp butter
  • 20 g 34 oz, 1½ tbsp sugar
  • 100 g 3½ oz button mushrooms
  • 1 bay leaf
  • 2 shallots
  • 1 stalk fresh thyme
  • 100 ml 3½ fl oz, ½ cup + 1 tbsp vinegar
  • 1 onion
  • Flour
  • Salt & pepper

Instructions

  • Butter the stale bread and toast in the oven.
  • Chop the onion and carrot into cubes.
  • Fry off the lardons in a pan. Add the finely chopped shallots, mushrooms (blanched) and the onion and carrot. Sprinkle with flour, cook for 5 min, pour in half of the wine. Reduce by half.
  • Adjust the seasoning and incorporate 70g butter in small pieces, stirring continuously. Leave the sauce to keep warm in a bain-marie.
  • Pour the other half of the wine into a saucepan. Add 250 ml (834 fl oz, 1 cup) of water, the bay and the thyme. Boil for 5 minutes and skim. Lower the heat to a simmer.
  • Poach the eggs in this liquid and drain once cooked.
  • On a deep plate, put the eggs onto the warm toast. Cover with the wine sauce and serve immediately.