Eggs in Meurette with Bread Sticks

Ingredients

• 100 g smoked bacon (brisket) (cut into small dice)
• 2 eggs (farm eggs, preferably free-range)
• 30 g butter (for the initial cooking)
• 3 shallots (finely sliced)
• 1 garlic clove (finely minced)
• 2 button mushrooms (cut into large dice)
• 2 tranches country bread (to grill for the bread sticks)
• 1 petite botte flat-leaf parsley (coarsely chopped)
• 250 ml red wine (Burgundy) (20‑25 cl, preferably a red Burgundy)
• au goût freshly ground black pepper
• une pincée fleur de sel
• quelques pink peppercorns (for an aromatic touch)
• 25 g butter (finishing) (to incorporate off the heat)
• 1 cuillère à soupe apple cider vinegar (for poaching the eggs)

Instructions

1. Prepare the ingredients

   Cut the smoked bacon into dice, finely slice the shallots, mince the garlic, cut the mushrooms into large pieces and toast the country bread slices until they are nicely crispy.

   Time: PT5M

2. Brown the bacon

   Melt 30 g butter in the pan over medium heat. Add the bacon and brown it for 3‑4 minutes without burning.

   Time: PT5M

   Temperature: medium

3. Add shallots and garlic

   Add the sliced shallots and minced garlic. Sweat until the shallots become translucent, about 2 minutes.

   Time: PT2M

   Temperature: medium

4. Deglaze and reduce the wine

   Pour the red wine (250 ml) into the pan, add the mushrooms, bring to a boil then lower the heat. Simmer over medium‑low heat until the liquid reduces by about half, about 15 minutes.

   Time: PT15M

   Temperature: medium-low

5. Finish the sauce

   Remove the pan from the heat, add the chopped parsley, a few pink peppercorns, freshly ground black pepper and whisk in 25 g butter quickly to bind the sauce.

   Time: PT3M

6. Poach the eggs

   Bring a saucepan of water to a boil, add 1 tbsp apple cider vinegar, reduce to a gentle simmer. Crack each egg into a small bowl, create a whirlpool with a spoon and slide the egg into the water. Cook for 3 minutes for a runny yolk, then remove with the slotted spoon.

   Time: PT5M

   Temperature: gentle boil

7. Prepare the bread sticks

   Cut the toasted bread into sticks about 5 cm long for the bread sticks.

   Time: PT2M

8. Plating

   Place the poached eggs in the center of the plate, generously drizzle with meurette sauce, serve with bread sticks and sprinkle with a drizzle of melted butter if desired.

   Time: PT2M

Nutrition Facts

Calories

735

Protein

30 g

Carbohydrates

30 g

Fat

45 g

Fiber

3 g

Ingredient Substitutions

• Instead of smoked bacon (brisket): smoked pancetta, smoked lard
• Instead of eggs: standard chicken eggs
• Instead of butter: margarine (less recommended)
• Instead of shallots: red onion
• Instead of garlic clove: garlic powder
• Instead of button mushrooms: crimini mushrooms
• Instead of country bread: sliced baguette
• Instead of flat-leaf parsley: chives
• Instead of red wine (Burgundy): Pinot noir, other dry red wine
• Instead of freshly ground black pepper: white pepper
• Instead of fleur de sel: sea salt
• Instead of pink peppercorns: black pepper
• Instead of butter (finishing): margarine (less recommended)
• Instead of apple cider vinegar: white vinegar

Equipment Needed

• frying pan (or sauté pan)
• saucepan for poaching
• wooden spoon
• whisk
• small bowl
• toaster or oven (optional)
• slotted spoon or perforated spoon
• cutting board
• chef's knife

Critical Steps — Do Not Skip

• Brown the bacon without burning it
• Reduce the red wine to a syrupy consistency
• Poach the eggs precisely (3 minutes for a runny yolk)
• Incorporate the finishing butter off the heat to emulsify the sauce

Chef Tips from the Video

• Choose a good quality red wine; the dish's flavor largely depends on the wine.
• Use semi-salted butter to balance the bacon flavor.
• Add the parsley just before serving to keep its freshness.
• A small splash of apple cider vinegar in the poaching water helps the whites set quickly.

Troubleshooting

Storage

Refrigerator: The meurette sauce keeps for 2 days in the refrigerator, reheated gently.

Freezer: Not recommended to freeze the sauce because of the butter.

Room temperature: The bread sticks keep for 1 hour at room temperature, otherwise they become soggy.

Make-Ahead Tips

• The meurette sauce can be prepared ahead and gently reheated before serving.
• The bread sticks are best when toasted just before serving.
• Poached eggs should be eaten immediately to preserve the yolk texture.