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Loading...A signature dish from Burgundy, France, where gently poached eggs are nestled into a deep, glossy red wine sauce studded with smoky lardons and earthy mushrooms. Served over crisp toasted bread, this rustic-yet-elegant preparation is the definition of Burgundian comfort.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 22 gFat
- 9 gSaturated Fat
- 30 gCarbs
- 3 gFiber
- 6 gSugar
- 24 gProtein
- 720 mgSodium
- 680 mgPotassium
- 110 mgCalcium
- 4 mgIron
- 8 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the red wine (meurette) sauce
- 2 cups dry red Burgundy wine (such as a young Pinot Noir)
- 1 cup beef or veal stock
- 4 oz thick-cut bacon or lardons, diced
- 8 oz cremini or button mushrooms, quartered
- 1 medium yellow onion, finely diced
- 2 tbsp all-purpose flour
- 1 bouquet garni (thyme, bay leaf, and parsley stems tied together)
- 2 tbsp unsalted butter, plus salt and freshly ground black pepper to taste
For the eggs and garnish
- 4 large eggs, very fresh and at room temperature
- 1 tbsp white wine vinegar
- 4 thick slices of country bread or toasted baguette
- 2 tbsp fresh chives, finely snipped
- 1 tbsp flat-leaf parsley, chopped
Directions
- Render the diced bacon in a heavy saucepan over medium heat until crisp and golden, about 5 minutes. Lift the bacon out with a slotted spoon and reserve, leaving the rendered fat in the pan.
- Add the mushrooms to the pan and sauté until deeply browned, about 6 minutes. Transfer them to the bowl with the bacon. Add the diced onion to the pan and cook, stirring occasionally, until soft and lightly caramelized, about 8 minutes.
- Sprinkle the flour over the onions and stir constantly for 2 minutes to cook out the raw flavor. Slowly pour in the red wine while whisking to prevent lumps, then add the stock and drop in the bouquet garni.
- Bring the sauce to a gentle simmer and reduce until it thickens enough to coat the back of a spoon, about 15 minutes. Strain through a fine-mesh sieve into a clean saucepan, pressing firmly on the solids to extract flavor, then discard the solids.
- Whisk the butter into the strained sauce, season with salt and pepper, and return the reserved bacon and mushrooms to keep warm over very low heat.
- Bring a wide pot of water to a bare simmer and add the vinegar. Crack each egg into a small cup, then gently slide it into the water and poach for about 3 minutes for runny yolks. Lift each poached egg out with a slotted spoon and drain on paper towels.
- Place a slice of toasted country bread in each shallow bowl and set a poached egg on top.
- Ladle the hot meurette sauce generously around and partially over each egg. Scatter with the reserved bacon, then finish with a shower of fresh chives and parsley. Serve immediately while everything is piping hot.
Cook’s Notes
- Choose a young, fruity Burgundy such as a basic Pinot Noir; heavily oaked or very tannic wines will make the sauce bitter and dominate the dish.
- The meurette should coat the back of a spoon when properly reduced; if it looks thin, simmer a few extra minutes before straining.
- Very fresh, room-temperature eggs poach more cleanly and hold a tighter shape in the water.
- A small splash of brandy or cognac added along with the wine deepens the sauce beautifully.
- For a heartier main course, serve alongside boiled potatoes, buttered egg noodles, or a simple green salad with a sharp Dijon vinaigrette.
