French · Brunch
Burgundy Poached Eggs with Red Wine
Oeufs en Meurette
The great Burgundian brunch classic, poached eggs in a deep red wine reduction with lardons, pearl onions and mushrooms over a garlic-rubbed toast.
$$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
620Calories
28gProtein
38gFat
32gCarbs
4gSugar
3gFiber
780mgSodium
385mgChol
Goes well with
Oregon Pinot NoirOregon Pinot Noir — A medium-bodied red...
local
Mercurey Rouge, BurgundyMercurey Rouge, Burgundy — A medium-bodi...
international
Instructions
1
Prep
Peel and halve 160g pearl onions. Quarter 160g button mushrooms. Finely chop 2 small shallots and 2 garlic cloves. Halve 1 garlic clove for toast. Cut 2 thick sourdough slices. Measure 500ml Burgundy wine, 200ml beef stock, and chop 2 tbsp parsley.
2
Saute
Render 120g lardons in a large heavy pan over medium heat 4 to 5 minutes until crisp. Remove to paper. Add pearl onions to rendered fat, sauté 6 minutes until golden. Add mushrooms, cook 3 to 4 minutes. Transfer to lardons. Reduce to medium-low.
3
Build 1
Add shallots and chopped garlic to the pan, sauté 2 to 3 minutes until soft. Stir in 1 tsp tomato paste, cook 30 seconds. Pour in wine and stock, add 2 bay leaves and 4 thyme sprigs, simmer 10 minutes until reduced by half and slightly syrupy.
4
Build 2
Mash 10g butter with 2 tsp flour to form a paste. Whisk into simmering sauce in small pieces over medium-low heat 1 to 2 minutes until thickened. Off heat, whisk in remaining 30g butter. Return lardons, onions, mushrooms; warm through. Discard herbs.
5
Poach
Bring a wide pan of water to a bare simmer with 2 tbsp vinegar and 0.75 tsp salt. Crack 4 eggs into cups, gently slide into water in two batches. Poach 3 minutes until whites set and yolks runny. Lift onto paper with a slotted spoon.
6
Toast
Brush 2 sourdough slices with 2 tsp olive oil. Toast in a dry pan over medium heat 1 to 2 minutes per side until deep golden. Rub both sides with halved garlic clove.
7
Plate
Place warm toast on shallow plates. Lay 2 poached eggs on each slice. Spoon meurette sauce over and around eggs. Scatter parsley and a twist of black pepper. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 500ml (2 1/8 cup) red Burgundy wine
- 200ml (3/4 cup + 2 tbsp) beef stock
- 120g (4.2 oz) smoked lardons
- 160g (5.6 oz) pearl onions
- 160g (5.6 oz) button mushrooms
- 2 small shallots
- 3 garlic cloves
- 1 tsp tomato paste
- 2 tsp plain flour
- 40g (1.4 oz) unsalted butter
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 tbsp flat-leaf parsley
- 2 tbsp white wine vinegar
- 1.5 tsp sea salt
- 0.5 tsp black pepper
- 2 thick slices sourdough bread
- 2 tsp olive oil