Step-by-Step Instructions
Prepare the Sauce: In a pan, melt a tablespoon of butter and sauté the bacon until it’s crispy. Add the chopped onion and sliced mushrooms, cooking until they’re tender. Sprinkle the flour over this mixture, stirring it together.
Add the Liquids: Gradually pour in the red wine and beef stock. Bring it to a boil, then reduce the heat to a simmer. Let it reduce for about 20 minutes until it thickens and the flavors deepen.
Poach the Eggs: While the sauce simmers, bring a pot of water to a gentle simmer. Add the eggs, poaching them one at a time for about three minutes or until the whites are set but the yolks remain runny.
Serve: Place one poached egg over a generous spoonful of the sauce on each plate. You can garnish with a sprinkle of fresh herbs if desired.
Best Ways to Enjoy It
Eggs in Meurette is best served immediately, ensuring that the poached eggs are warm and the sauce is rich and flavorful. This dish pairs beautifully with crusty bread, perfect for mopping up the sauce, or a simple side salad for a light touch. You could also serve it alongside roasted asparagus or sautéed greens for a balanced meal.
Storage and Reheating Tips
If you have leftovers (though I doubt you will), store the sauce and poached eggs separately in airtight containers in the refrigerator for up to two days. To reheat, gently warm the sauce on the stove and re-poach the eggs in simmering water for about a minute before serving. Always adhere to safe food handling practices to ensure your leftovers stay fresh and delicious.
Helpful Cooking Tips
- Temperature Matters: When poaching eggs, ensure your water is simmering gently (not boiling) to prevent the eggs from breaking apart.
- Wine Selection: A good quality red wine enhances the flavor of the sauce. Choose one that you enjoy drinking.
- Batch Cooking: You can make the sauce in larger quantities and freeze it for future meals. Just thaw and reheat when needed!
Creative Twists
Feel free to explore variations on this classic dish! You could add herbs like thyme or tarragon for a fresh twist, substitute different types of mushrooms for added texture, or sprinkle crumbled cheese, such as goat cheese or feta, on top for extra creaminess. Experiment with toppings to make it your own.
Common Questions
What type of red wine should I use for Eggs in Meurette?
A medium-bodied red wine, like Pinot Noir or Merlot, works well for the sauce. Choose one that you enjoy drinking; it will impact the flavor of the dish.
Can I make this dish vegetarian?
Absolutely! Replace bacon with smoked mushrooms or tempeh, and use vegetable stock instead of beef stock.
How do I know when the eggs are perfectly poached?
The whites should be set and slimy, and the yolk must still have a little jiggle when you lift them. This should take about three minutes in simmering water.
With its rich flavors and satisfying ingredients, Eggs in Meurette is bound to become a treasured recipe in your cooking repertoire. Enjoy every bite!
