Food & Cooking Recipes Breakfast & Brunch Recipes Eggs in Red-Wine Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 7, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 40 mins Servings: 4 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. Ingredients 3 strips bacon, cut crosswise into ½-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 ¾ cup demi-glace or rich veal stock 1 tablespoon unsalted butter Coarse salt and freshly ground pepper 4 large slices (¾ inch thick) Tartine Bakery's Country Bread Directions Cook bacon in a medium skilletover medium-high heat, untilfat renders but bacon is not yetcrisp, about 5 minutes. Transferto paper towels using a slottedspoon. Let drain. Add mushrooms, cipollinionions, and thyme to skillet,stirring. Cook until mushroomsand onions are soft and lightlybrowned, about 7 minutes. Stirin reserved bacon. Bring wine to a gentle simmerin 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 aslotted spoon. Bring remaining wine to aboil, and cook until reduced to1/4 cup, about 12 minutes. Meanwhile,bring demi-glace to a boil in a small saucepan, and cookuntil reduced to 1/2 cup, about5 minutes. Stir in 3 to 4 tablespoonsreduced wine. Reduceheat to low, add butter, andwhisk until melted. Season withsalt and pepper. Return eggs tosauce to warm. Toast bread. Top each slicewith 1 egg, some of the mushroommixture, and sauce. Rate it Print