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Eggs in Meurette with Bread Sticks
A homemade version of the classic Burgundian poached eggs drenched in a red wine sauce with smoked bacon, shallots and mushrooms, served with toasted bread sticks. Ideal for a comforting lunch or dinner.
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Critical Success Points
- • 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
Safety Warnings
- • Handle hot butter and reduced wine carefully to avoid splatters.
- • The poaching water is very hot; use a slotted spoon to remove the eggs safely.
- • Do not let the wine reduce too long, it can burn.
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