Les Œufs en Meurette

Experience a classic dish from the heart of Burgundy with "Les Œufs en Meurette." This decadent French specialty features perfectly poached eggs enveloped in an aromatic red wine reduction, complemented with crispy bacon lardons, caramelized onions, and earthy mushrooms, all elegantly served on a toasted slice of country bread. Perfect as an appetizer or a light main course, it’s a flavorful testament to French culinary tradition.

Ingredients

🥚 4-6 eggs
🍞 2 slices country bread, Pain de campagne
🧈 a small bowl melted butter
🥓 100-150g smoked bacon, lard fumé, cut into lardons
🧅 4-5 small onions or shallots, peeled and sliced
🍄 150-200g Paris mushrooms, champignons de Paris, sliced
🌿 1-2 bay leaves
🌱 1-2 sprigs fresh thyme
🍷 0.5 liter Millebuis Bourgogne Côte Chalonnaise Pinot Noir 2016
🌾 a small amount of cornstarch, fécule de maïs, or flour, diluted in water
💧 water, for diluting cornstarch or flour
🧂 salt
🌶️ pepper

Instructions

1- Prepare the Toasts:

• Brush each slice of country bread with melted butter using a wooden basting brush.
• Toast them on a Neff induction cooktop with integrated grill plate until they have lovely golden grill marks. Set aside.

2- Cook the Bacon and Vegetables:

• In a Sitram France frying pan, cook the bacon lardons over medium heat until crispy. Remove and reserve.
• In the rendered fat, sauté the sliced onions or shallots until they become translucent.
• Add the sliced mushrooms, bay leaf, and a sprig of thyme. Continue to sauté until the mushrooms are cooked through. Remove everything from the pan and combine with the bacon.

3- Prepare the Meurette Sauce:

• In the same pan, pour in the red wine to deglaze, and add another bay leaf and thyme sprig.
• Bring to a high heat, reducing the wine significantly.
• Create a slurry with cornstarch and water, and whisk it into the sauce until it reaches a coating consistency.

4- Poach the Eggs:

• Using coffee filters placed inside a drinking glass, crack an egg into each filter. Submerge each filter in boiling water in a saucepan for 3 minutes. Use the stainless steel slotted spoon to remove them carefully. Repeat for all eggs.

5- Assemble the Dish:

• On a warm serving plate, lay a piece of grilled bread down. Top with a poached egg.
• Arrange the bacon, onions, and mushrooms artistically around the egg and bread.
• Generously spoon the thickened wine sauce over the entire assembly.
• Season with salt and pepper to taste.

Prep Time: 30 minutes
Cook Time: 15-20 minutes
Total Time: Approximately 50 minutes
Servings: 2-3 people
Equipment: Neff induction cooktop with integrated grill plate, Sitram France frying pan, stainless steel saucepan, black plastic cutting board, red silicone or metal whisk, paper coffee filters and drinking glass

Cooking Tips:

• Serve the wine at 16-18°C for optimal taste.
• The coffee filter technique for eggs ensures compact, professional results.

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Les Œufs en Meurette