Red Wine “Meurette” Sauce
- 150 g (5.3 oz) bacon
- 80 g (1/3 cup) pearl onions
- 200 g (4/5 cup) button mushrooms
- 50 g (3 and 1/3 tbsp) butter
- 1 garlic clove
- 2 sprigs of thyme
- 50 cl (2 cups) red wine
- 10 cl (2/5 cup) beef jus
- Fleur de sel
- Ground pepper
- 8 fresh eggs
- 5 cl (3 tbsp) white wine vinegar
- Fleur de sel
- 3 slices of sandwich bread
- 10 cl (2/5 cup) clarified butter
Step 1: Red Wine “Meurette” Sauce
Cut the bacon into small strips. Peel the onions, then wash and remove the stems from the mushrooms. Melt the butter in a pot. Add the bacon strips. Cook until brown, then add the pearl onions and cook until they are caramelized. Add the mushrooms, garlic, and thyme. Let cook for 10 minutes, stirring occasionally.
Pour the wine into a high-sided saucepan. Bring to a boil and flambé. Reduce by a third, then add the jus and reduce by another third. Drain the sauce in a sieve, then mix with the butter. Add the vegetable mix to the sauce.
Step 2: Poached Eggs
Break the eggs one by one into eight ramekins, then pour them one by one into a saucepan of simmering water and vinegar. Let cook for 2-3 minutes until the egg whites wrap around the yolks. Press your finger on the yolks to see if they are done. Drain the eggs and place them on paper towel.
Step 3: Golden Croutons
Cut each slice of sandwich bread into 4 triangles. Heat the clarified butter in a pan, and brown both sides of the bread strips. Drain them on paper towel, and season with salt.
Step 4: Presentation
Arrange the vegetables/bacon in soup plates, then place the poached eggs on top, and cover generously with sauce. Add a pinch of ground pepper and finish with the golden croutons.
Burgundy red, Auxey-Duresses
This recipe was originally published in "L'esprit bistrot" (Éditions Alain Ducasse)
All My Chefs suggests
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