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.
- Prep Time 40 minutes
- Total Time 40 minutes
- Serves 4
- 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) <a href="/how-to/tartine-country-bread">Tartine Country Bread</a>
- 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
- 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.
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