Eggs in Red-Wine Sauce
This classic French dish (oeufs en meurette) is perfect for brunch or an early-winter supper. Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.
- 3 strips bacon, cut crosswise into 1/2-inch-thick pieces
- 4 ounces chanterelle mushrooms, sliced if large
- 8 small cipollini onions, peeled
- 2 teaspoons fresh thyme
- 2 cups dry red wine
- 4 large eggs
- 3/4 cup demi-glace or rich veal stock
- 1 tablespoon unsalted butter
- Coarse salt and freshly ground pepper
- 4 large slices (3/4 inch thick) Tartine Country Bread
Cook bacon in a medium skillet over medium-high heat, until fat renders but bacon is not yet crisp, about 5 minutes. Transfer to paper towels using a slotted spoon. Let drain.
Add mushrooms, cipollini onions, and thyme to skillet, stirring. Cook until mushrooms and onions are soft and lightly browned, about 7 minutes. Stir in reserved bacon.
Bring wine to a gentle simmer in a small straight-sided skillet. Break each egg into a ramekin, then gently slide each into wine. Remove from heat. Let stand, covered, until whites are opaque and yolks are cooked as desired, about 4 minutes for soft yolks. Transfer to paper towels using a slotted spoon.
Bring remaining wine to a boil, and cook until reduced to 1/4 cup, about 12 minutes. Meanwhile, bring demi-glace to a boil in a small saucepan, and cook until reduced to 1/2 cup, about 5 minutes. Stir in 3 to 4 tablespoons reduced wine. Reduce heat to low, add butter, and whisk until melted. Season with salt and pepper. Return eggs to sauce to warm.
Toast bread. Top each slice with 1 egg, some of the mushroom mixture, and sauce.