Poached Eggs and Shallots in Meurette Sauce
Poached Eggs and Shallots in Meurette Sauce is a classic French dish that showcases the rich flavors of Burgundy cuisine. The dish features perfectly poached eggs served with a savory meurette sauce, which is made from red wine, typically a Burgundy, reduced with shallots, garlic, mushrooms, and bacon. The sauce is thickened with a bit of flour and butter, creating a luxurious, velvety texture. The poached eggs are placed on top of the sauce, allowing the rich yolks to mingle with the deep, flavorful meurette. Often garnished with fresh parsley, this dish is a sophisticated and comforting choice for brunch or a light meal.
Ingredients
- 4 slices Smoked Bacon
- 4 Shallots
- 8 Large Eggs
- 0.7 oz Butter
- 10.1 fl oz Red Wine
- 4 slices Brioche Bread
- 1 tbsp White Vinegar
- 1 pinch Pink Peppercorns
- 1 bunch Chives
- Freshly Ground Salt
- Freshly Ground Pepper
Instructions
- Cut the bacon into lardons. Peel and slice the shallots. Finely chop the chives.
- In a sauté pan, grill the lardons. Add the shallots, a knob of butter, and cook for 10 minutes. Pour in the wine and reduce.
- Bring 2 cm of water with the vinegar to a simmer. Crack the eggs and poach them for 3 minutes. Remove with a slotted spoon.
- Add the remaining butter to the wine sauce. Lightly toast the bread.
- Plate the poached eggs on a bed of sauce and sprinkle with chives, crushed pink peppercorns, and pepper. Enjoy with the toasted brioche bread.
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