Lunch · 35 min · french

Œufs en Meurette

Dinner decisions, handled: Œufs en Meurette pairs eggs with red burgundy wine for a 35-minute French lunch.

Ingredients

• 8 Eggs
• 2.5 cups Red Burgundy wine
• 6 oz Bacon lardons
• 12 Pearl onions
• 8 oz Mushrooms
• 4 tbsp Butter
• 2 tbsp Flour
• 1 cup Beef stock
• 4 slices Toasted bread

Steps

1. Simmer the wine with the pearl onions, mushrooms, and lardons 15 minutes until the vegetables are tender; lift them out and reserve.
2. Whisk the flour into the butter, stir into the wine, and simmer 10 minutes until the sauce thickens enough to coat a spoon — this is the meurette.
3. Poach the eggs directly in the gently simmering sauce 3 to 4 minutes until the whites set and the yolks stay runny; lift out carefully.
4. Return the vegetables and lardons to the sauce to rewarm.
5. Toast thick slices of pain de campagne and rub each with a cut garlic clove.
6. Set a toast in each shallow bowl, top with two eggs, and ladle over the wine sauce with the garnish.
7. Serve immediately with the remaining Burgundy; eggs in red wine sauce is Burgundy’s humblest luxury.

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