Eggs “en meurette”

Eggs en meurette are a classic dish of French cuisine, particularly in Burgundy ‘Meurette’ refers to a red wine-based sauce that originated in the region’s peasant cuisine and later became popular among the bourgeoisie. It is also used in other dishes such as beef bourguignon.
To make it, choose a light, fruity Pinot Noir, ideally a red Bourgogne or a Hautes-Côtes de Beaune. If you prefer something cheaper: a Gamay (Beaujolais Villages) will do the job very well.

Ingredients (serves 4)

4 Columbus eggs
200g smoked bacon lardons
200g button mushrooms, finely sliced
2 shallots, finely chopped
35cl dry red wine (Pinot Noir or Gamay)
25cl veal or chicken stock
2 tablespoons of tomato purée
30g butter + 1 tablespoon of oil
4 slices of toasted country bread
Chopped parsley, salt, pepper
1 tablespoon of wine vinegar

Preparation

Fry the bacon lardons over a medium heat, remove the excess fat but keep a little aside to cook the shallots.
Add the shallots and mushrooms. Cook for 5 to 6 minutes. Then add the tomato purée.
Pour in the wine, add the stock and the vinegar. Leave to reduce for 10 to 12 minutes until the sauce has a coating consistency. Whisk in the butter to thicken the sauce, then season.
Poach the eggs for 3 to 4 minutes (runny yolk).
Place each slice of bread on a plate, top with the poached egg, generously spoon over the meurette sauce, and sprinkle with parsley.