Poached Eggs in Red Wine (Oeufs en Meurette) Recipe

Eggs meurette is a classic traditional dish in Burgundy cuisine, made with poached eggs and a rich red wine sauce filled with bacon and onions. A generous amount of red wine vinegar, added to the sauce, lightens and brightens the dish, all the while emphasizing the flavors of red wine! 

Tip: Use the best-tasting vinegar you can get your hands on, since there's enough of it here to really redirect the taste of the sauce. 

Preparation time: 50 min             Cooking time: 1 h 50 min             Feeds: 2 pax

INGREDIENTS

4 Fresh Eggs
80g butter
6 Button Mushrooms (sliced)
1 Onion (diced) 
2 shallots (sliced)
1 Clove of Garlic (diced)
60ml Red Wine Vinegar
120g Thick cut Bacon 
500ml of red wine
Extra Virgin Olive Oil
Preferred Bread (sliced) 
1 teaspoon Sugar
1 teaspoon Fresh Thyme Leaves
Kosher Salt
Freshly Ground Pepper
Parsley - Leaves chopped, for garnish (Optional)
Chives - chopped, for garnish (Optional)

STEP 1 - THE BACON
Cut the bacon into 2cm strips or diced (up to personal preference). Add the bacon to a large saucepan over medium heat, stirring occasionally until it’s cooked through and browning slightly at the edges (Approx 6 minutes). Remove from pan and set aside. If a lot of fat has rendered in the pan, pour some out, leaving about 2 tablespoons in the pan.

STEP 2 - THE SAUCE
Add 40g of Butter, onions, shallots and mushrooms and cook until the water from the mushrooms has evaporated (Approx 6 minutes). Add garlic and cook, stirring occasionally, until it no longer smells raw (Approx 2 minutes). Add red wine, sugar and thyme. Simmer for 30 minutes, or until the wine has reduced by a third. Add red wine vinegar and remaining butter (optional)

. Simmer on low until the sauce is thick and syrupy. The sauce should taste bright and tangy.

STEP 3 - THE BREAD
In a sauté pan over medium heat, add the olive oil. When hot, gently fry the bread on both sides until lightly golden brown (Approx 2 minutes per side). (If the pan is small and you’re working in batches, add more oil to the pan as needed.) 

STEP 4 - THE EGG
Fill a deep saucepan with enough water to completely cover an egg. Bring to a boil, then reduce heat so the water is at a gentle simmer. Working with one egg at a time, break the eggs into a small bowl and gently slide them into the water, using a spoon to direct their shape in the water. Poach for about 3 to 4 minutes, until the egg whites are set but the yolks are still soft and runny.

TIP: There are tutorials on youtube that adds white wine vinegar to the water as it helps hold the egg shape together. However, it adds a vinegary taste to the eggs and if you use red wine instead, it will add a purple hue to the eggs. 

STEP 5 - THE PRESENTATION
Fill the individual serving plates/bowl with the mushrooms, onions and red wine sauce. Add the poached eggs to each, sprinkle the bacon and parsley/chives (if using) over the top and serve the fried bread on the side. Top the eggs with freshly ground black pepper.

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